In a large bowl, combine 3 tablespoons sugar with the salt. Add the vegetables, toss until evenly coated in the sugar and salt, and let stand for 20 minutes.
Meanwhile, in a food processor, combine the remaining 2 tablespoons sugar with the pear, gochugaru, fish sauce, ginger, and garlic and purée until smooth.
Lift the vegetables from the bowl, squeeze to release any liquid, and transfer to another large bowl. Scrape the purée onto the vegetables, toss to coat, and serve immediately.
Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed
Place thinly sliced cucumbers and radishes in a large bowl. Season with kosher salt, vinegar, 1 tablespoon olive oil, and black pepper, then add the scallion and dill.
On a large serving platter, crumble the ricotta in a loose layer, then drizzle the cheese with the heavy cream and olive oil to moisten
Season lightly with salt and pepper. Pile the cucumber mixture in a loose nest atop the cheese and serve immediately. Enjoy!
