Cookwith - California Summer Korean BBQ: Shrimp & Korean Short Rib Bonchon with Seasonal Veggies + S

Ingredients

• 2 lbs large shrimp, peeled and deveined (tails on)
• 2 lbs Korean short ribs, thinly sliced
• 1/2 cup gochujang (Korean chili paste)
• 1/3 cup honey
• 1/4 cup soy sauce (or tamari)
• 2 tbsp toasted sesame oil
• 6 scallions, thinly sliced (separate whites and greens)
• 2 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1/3 cup rice vinegar
• 1 tbsp sugar
• 2 Persian cucumbers, thinly sliced
• 2 medium carrots, julienned
• 1 small daikon radish, peeled and thinly sliced
• 2 tbsp kosher salt (for quick pickles)
• 1/4 cup roasted sesame seeds
• 1/2 cup neutral oil (grapeseed or canola)
• 1 1/2 cups ripe stone fruit (peaches, nectarines, or plums), pitted and sliced
• 1 tbsp lemon juice
• 1/4 cup simple syrup (or honey, to taste)
• 2 cups sparkling water
• 2 cups soju
• Ice, for serving
• Fresh mint, for garnish (optional)