Cookwith - Korean BBQ Short Ribs Bonchon with Pickled Veggies & Soju Stone Fruit Spritz

Ingredients

• 3 lbs Korean short ribs (flanken cut)
• 1/2 cup soy sauce (or tamari)
• 1/4 cup brown sugar
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp toasted sesame oil
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 6 scallions, thinly sliced (separate whites and greens)
• 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)