Pat beef dry and season with kosher salt.
Heat oil and brown beef in batches.
Sauté onion for 4 minutes, then stir in garlic and ginger.
Mix gochujang paste, brown sugar, and soy sauce until combined.
Add beef and stock, bring to a simmer, then braise or slow-cook until tender.
Spoon beef over rice, garnish with cilantro, and serve with kimchi.
