For the brisket:
For the Kimchi Coleslaw:
Rub the beef with chile flakes, paprika, salt and pepper. Cover and refrigerate 1-24 hours.
Set pressure cooker to saute. Add 1 tbsp of oil, let it heat, then sear beef in batches, about 2 minutes per side. Add more oil as needed. Transfer the beef to a plate.
If the pot looks dry, add more oil. Add onion and saute till golden, 3-5 minutes.
Add garlic and ginger, saute 1 minute.
Add Beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce and sesame oil
Return beef to pot, Cover and cook on high pressure for 90 minutes, allow it to release naturally.
Make the Kimchi Coleslaw. In a large bowl, combine the cabbage, kimchi, both oils, lime juice and salt. Toss well and put in the fridge.
Transfer the beef to a plate or rimmed cutting board. Tent with foil to keep it warm. Set the pressure cooker to Saute and simmer the sauce for 15-20 minutes until it is reduced by ⅔rds. Skim off the fat and serve alongside the beef, with the Kimchi Coleslaw.