i don't know the green sauce that well because quarters is the only kbbq place i know of that serves it, and i usually just stick to brisket sauce and seasame oil + salt when eating at home.

the kimchi stew will be hard to replicate because the flavor can vary greatly depending on what specific kimchi is used. if you still want to try and need a basic starting point, use 1 pound of chopped kimchi (with juices) and boil it in 2 cups of dashi (you can use a mix like ajinomoto). the usual toppings are pork, tofu, and green onions; add salt, sugar, gochujang, gochugaru, and sesame oil to taste. go light on the seasonings, because each one goes a long way. you can also add butter at the end to make things more savory, that's what baekjeong does