In a slow cooker, whisk together the beef broth, soy sauce, sherry wine, rice vinegar, brown sugar, sambal oelek, Thai sweet chili sauce, fish sauce, gochujang, cornstarch, and ground cloves. Stir in the ginger, garlic, and cinnamon stick. Heat a cast iron pan over medium heat and sear the beef chuck roast on all sides for about 1 to 2 minutes per side. Add to the slow cooker. Add the onions and push them down into the liquid. Cook on low for 6 hours, or high for about 4 hours. Shredded or roughly chop the meat, discarding any rough, chewy fat. Return to the slow cooker and let sit on warm while the broccoli roasts. Season the broth to taste with salt and pepper.

Preheat the oven to 400°F. On a baking sheet, toss the broccoli with the sesame oil, sambal oelek, and Thai sweet chili sauce. Sprinkle lightly with salt. Roast for about 20 minutes, flipping halfway through.

Place the noodles in deep bowls. Top with the shredded beef and a ladle of broth with onions. Add the roasted broccoli. Top with bean sprouts, fried onions, scallions, sesame seeds, chopped kimchi, and cilantro. If desired, squeeze some fresh lime over top. Mix together and serve with chopsticks, if desired. Enjoy!