Oven method:

1. Dry the beef thoroughly with paper towels, then season it evenly with kosher salt.

2. Heat the oil in a large Dutch oven over medium‑high heat. Once the oil is shimmering, working in batches, add the beef and brown all over (about 10 minutes). Transfer the browned meat to a plate.

3. Reduce the heat to medium. Add the onions to the Dutch oven and cook, stirring occasionally, until they begin to soften (about 4 minutes). Add the garlic and ginger and cook, stirring, until fragrant (about 1 minute). If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and use a spatula to scrape up the browned bits. Then stir in the gochujang paste, brown sugar, and soy sauce until combined.

4. Return the beef (and any collected juices) to the Dutch oven. Add the remaining beef stock and bring the mixture to a simmer. Let it reduce slightly (about 5 minutes). Cover the pot and transfer it to the oven. Cook for approximately 2 hours, or until the meat is very tender and shreds easily with a fork.

5. Serve family‑style over cooked rice, topped with fresh cilantro and a side of kimchi.

Slow cooker method:

1. Dry the beef thoroughly with paper towels, then season it evenly with kosher salt. Brown the beef in oil in a Dutch oven (as above) for about 10 minutes, then transfer to the slow cooker.

2. In the Dutch oven, sauté onions (4 minutes) then garlic and ginger (1 minute). Add ¼ cup beef stock to deglaze if needed. Transfer that onion‑garlic‑ginger mixture to the slow cooker. Stir in gochujang, brown sugar, soy sauce, and remaining beef stock.

3. Cover and cook on HIGH for 6 hours or LOW for 8‑9 hours, or until the beef shreds easily.

4. Serve with rice, cilantro, and kimchi.

Instant Pot (pressure cooker) method:

1. Dry the beef thoroughly with paper towels, then season it evenly with kosher salt. Select Sauté mode on the Instant Pot and add oil. Once hot, brown the beef (10‑20 minutes), then transfer to a plate.

2. Add onions to the pot and cook ~4 minutes, then garlic and ginger ~1 minute. Stir in gochujang, brown sugar, soy sauce and beef stock. Return the meat (and any juices) to the pot.

3. Lock the lid, close vent, and Pressure Cook for 1 hour. Allow natural pressure release for 15 minutes, then quick release if needed.

4. Serve as above.