Marinate the Chuck Roast:

• In a bowl, mix together the gochujang paste, minced garlic, grated ginger, brown sugar, soy sauce, toasted sesame oil, rice vinegar, star anise, whole cloves, and mirin.
  3 lbs chuck roast, 6 cloves garlic, 2 tbsp gochujang paste, 1 tbsp fresh ginger, 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 star anise, 4 whole cloves, 2 tbsp mirin
• Place the chuck roast pieces in a large bowl or a zip-top bag and coat them with the marinade. Marinate for at least 2-3 hours or overnight.
• Korean Beef Stew
• Preheat your oven to 300°F (150°C).
• Heat oil in a large oven-safe pan or Dutch oven over medium-high heat.
  2 tbsp avocado oil
• Sear the marinated chuck roast pieces on all sides until they develop a nice brown crust. Do this in batches to avoid overcrowding the pan. Remove the seared pieces and set them aside.
• After searing, deglaze the pan with a splash of beef stock or red wine, scraping up the flavorful bits from the bottom.
• In the same pan, add sliced onions and any additional vegetables you're using. Cook until the onions are translucent and the vegetables are slightly caramelized.
  1 large onion, vegetables
• Place the seared chuck roast pieces back into the pan with the onions and vegetables.
• Pour in the remaining beef stock to ensure it covers the meat and vegetables. Bring the mixture to a simmer, then cover the pan.
  1 cup beef stock
• Transfer the covered pan to the preheated oven. Bake for about 2.5 to 3 hours or until the chuck roast becomes fork-tender.
• Remove star anise and whole cloves before serving. Garnish with fresh cilantro or parsley. Serve the Korean-style pot roast over rice or with your favorite side dishes.
  cilantro