It takes a lot of patience.

(You may need to remove additional darker outer leaves.)Finely shave sprout cores using a mandoline to yield about 6 cups shaved sprouts; set aside.. Bring a large pot of salted water to a boil over high.

Add reserved outer leaves of sprouts, and cook until bright green, about 30 seconds.Immediately remove leaves from water, and place in ice water; let cool 1 minute.(Do not remove pot from heat.)

Transfer leaves to a plate lined with paper towels; set aside.Place spinach in boiling water, and cook until just wilted and bright green, about 30 seconds.

Immediately remove spinach from water, and place in ice water; let cool 1 minute.

Remove spinach from ice water, and transfer to a colander.Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized.

Repeat with the remaining sesame oil and kimchi..Serve the stew topped with the kimchi and radishes and garnished with sliced scallions.. Make the sandwiches.

Place the cucumbers and onion separately in 2 small bowls.In a small saucepan, combine 1/2 cup of water with the vinegar, sugar, and 1 tablespoon of salt and stir over moderate heat just until the sugar dissolves.