Korean-Style Pot Roast

4 pounds beef chuck, trimmed and cut into 3-inch cubes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large yellow onion, thinly sliced

5 garlic cloves, crushed

1 tablespoon minced fresh ginger

2 tablespoons gochujang paste

2 cups low-sodium beef broth

1/2 cup low-sodium soy sauce

3 tablespoons brown sugar

1/4 cup chopped fresh cilantro

4 Scallions, thinly sliced

Cooked long-grain white rice, for serving

Kimchi, for serving

Preheat oven to 350°F. Pat the beef dry with a paper towel and generously season all over with salt and pepper. Heat oil in a Dutch oven over high heat until the oil begins to shimmer. Working in batches, add the beef, and brown for 2 minutes on each side. Transfer to a plate and repeat with remaining beef.

Add the onions and garlic to the Dutch oven and cook over medium-low heat until tender, scraping up the browned bits from the bottom of the pan as needed, about 5 minutes. Stir in the ginger and gochujang paste and cook, stirring occasionally until fragrant.

Pour in the broth, soy sauce and brown sugar, scraping up the browned bits from the bottom of the pan as needed. Bring to a simmer and return the beef to the Dutch oven. Cover with lid and transfer to oven. Braise for 2 hours, until the beef is fork tender. Garnish with the cilantro and scallions. Serve with the rice and kimchi.