Thoroughly rinse produce and pat dry. With a mandoline or vegetable peeler, shave cucumber into ribbon-like strips. Slice scallions on a bias (angle). Mince garlic. Cut radishes into thin rounds. Cut eggplant into 2" by 1/2" strips.

Bring a medium pot with eggplant and enough water to cover and bring to a boil over medium-high heat. Boil for 3-5 minutes, or until tender. Remove eggplant from pan, drain, pat dry, and carefully squeeze out any excess liquid. Transfer to a mixing bowl and add 2/3 of the scallions (reserving remaining for garnish), ½ of the minced garlic, 2 Tbsp. rice vinegar, half the red pepper flakes to taste, and 2 Tbsp. sesame oil. Season with salt to taste. Refrigerate until ready to use. (This can also be made several days ahead of time.)

In a mixing bowl, combine shredded carrots, 2/3 of the cucumbers, remaining garlic, and ½ the radishes (reserving remaining for garnish) with remaining rice vinegar, sugar, 1 Tbsp. sesame oil, and remaining red pepper flakes to taste. Add a pinch of salt to taste and allow to pickle for 15 minutes. (This can also be made a few days ahead of time.)

Rice vermicelli only need to be soaked in hot water, instead of boiled. Bring a medium pot of water to a boil, remove the pot from the heat, and add the vermicelli. Let the vermicelli soak until tender, about 5 minutes. Drain, pat dry, and cut into 3" lengths.

Place a serving of vermicelli into a shallow bowl. On one side of the bowl, place a serving of eggplant. Place a serving of pickled vegetables across from the eggplant. Making your way around the dish, add a dollop of kimchi and remaining un-pickled radishes and cucumber ribbons. Garnish with remaining scallions and a drizzle of remaining sesame oil.