Combine 1/2 cup of kimchi, the miso, sichuan, sesame oil, rice vinegar and 1/2 can beef broth in a bowl.

Peel and rough chop the garlic and onion then layer in the bottom of the slow cooker.

Place the beef on the layer of garlic and onions. Pour the kimchi mix over the beef and spread the kimchi in an even layer across the beef.

Pour 1 can of beef broth in the slow cooker (half a can will be reserved to cook rice or noodles). Set temperature to low and cook 6 hrs.

After 6 hours turn the temperature to high for 2 hours. Shred the beef and add the last cup of kimchi. Turn the slow cooker off and serve over rice or noodles.