Refrigerate the vegetables for at least 30 minutes and up to 3 days..
Return the ribs and any accumulated juices to the pot.Add the reserved marinade, broth, and 6 cups of water; bring to a boil.
Cover and simmer over moderately low heat for 1 hour, skimming occasionally.Uncover and simmer for 1 hour longer, stirring and skimming occasionally.. Add the daikon, carrots, and potatoes to the stew and simmer briskly until the meat is very tender, the vegetables are tender, and the sauce is thickened, 30 minutes longer..Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat.
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.When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.
(If you're using couscous or orzo, cook for eight to 10 minutes instead.).While the broth cooks, you'll want to prep all.
And luckily, Justin has a helpful trick for removing the stems from the parsley.Grab a perforated or slotted spoon, insert the sprig into one of the holes, and pull it through.