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.
Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
