Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat. If you opt to make it ahead, wait until you reheat the soup to add the cabbage.
Multicooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker. In Step 2, pour the boiling wine mixture over the beef in the pot. Stir the stock, onion halves, garlic, and jalapeño into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Turn off the cooker. In Step 3, remove and discard the onions; transfer the beef to a large bowl. Shred the beef as in Step 3; return to the pot. Stir in the cabbage, salt, and pepper. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage wilts. Finish Step 3.