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Preheat the oven to 350°F with a rack in the lower third of the oven.
Pat the beef dry and season all over with the salt.
Heat the oil in a large Dutch oven over medium-high heat.
Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.
Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more.
If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits.
Stir in the gochujang paste, brown sugar and soy sauce until combined.
Return the meat to the Dutch oven along with any collected juices.
Add the remaining beef stock and bring to a simmer.
Cook until the liquid is slightly reduced, about 5 minutes.
Cover the pot and transfer it to the oven.
Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.
Serve the pot roast family-style with rice, cilantro, and kimchi alongside.