Cover and simmer over moderately low heat for 1 hour, skimming occasionally.
frozen leaf spinach, thawed.red onion, minced.
Combine warm water, sugar, and yeast in a small bowl.Let stand until foamy, about 10 minutes.Add 1/4 cup oil to yeast mixture, and stir to combine.. Stir together 3 1/4 cups flour and 2 1/2 teaspoons salt in a large bowl, and make a well in center of dry ingredients.
Pour yeast mixture into well and gradually incorporate with a wooden spoon.When mixture becomes too stiff to stir and forms a shaggy dough, transfer to a lightly floured surface and begin kneading by hand, adding up to remaining 5 tablespoons flour, 1 tablespoon at a time, if dough is too sticky.
Knead until dough is soft and elastic, about 10 minutes.
Grease a large bowl with oil, and place dough in bowl, turning to coat.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.