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

Name: 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)

cookwith.co

This California Summer Korean BBQ platter highlights the bold flavors of gochujang-glazed shrimp and richly marinated Korean short ribs, complemented by a ...

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