Preheat your oven to 325°F (163°C). Gather your ingredients while the oven heats up.

In a large oven-safe pot, heat vegetable oil over medium-high heat. Sear the beef chuck roast for 4-5 minutes per side until browned.

Remove the beef and add diced sweet onion, minced garlic, and grated fresh ginger to the pot. Sauté for 3-4 minutes.

In a small bowl, combine gochujang, brown sugar, soy sauce, and beef broth. Pour this mixture into the pot, scraping up the browned bits.

Return the browned beef to the pot, cover, and bake for 3 to 4 hours until fork-tender.

Let the roast rest for 15 minutes before serving over cooked rice, garnished with cilantro and kimchi.