Name: California Summer Korean BBQ: Shrimp, Tofu & Seasonal Veggie Bonchon + Soju Stone Fruit Spritz
Prep time: 55 min
Total time: 55 min
Yield: 10 servings
Ingredients: 2 lbs large shrimp, peeled and deveined (tails on); 2 lbs extra-firm tofu, drained and pressed; 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)

California Summer Korean BBQ: Shrimp, Tofu & Seasonal Veggie Bonchon + Soju Stone Fruit Spritz

RoastedPepper6222

This California-inspired Korean BBQ spread celebrates summer’s bounty and bold flavors. For bonchon, you’ll offer a vibrant trio: Gochujang-glazed shrimp skewers, crispy pan-seared tofu with scallion-ginger sauce, and a chilled medley of pickled local vegetables (think radish, cucumber, carrots). Each is designed to shine as both happy hour nibbles and classic Korean BBQ sides, ensuring there’s always something tasty within arm’s reach. To toast the evening, the Soju Stone Fruit Spritz is bright, lightly effervescent, and balances floral, tart, and juicy notes—perfect for a California summer night.

Ingredients

Instructions

Prep the quick pickles: In a large bowl, combine the cucumbers, carrots, and daikon with 2 tbsp kosher salt. Toss, let sit 10 min, then rinse and drain. Mix rice vinegar, 1 tbsp sugar, and 1/2 cup water. Pour over veggies and chill until serving.
Marinate the shrimp: In a bowl, whisk together gochujang, honey, 2 tbsp soy sauce, 1 tbsp sesame oil, half the garlic, and half the ginger. Toss shrimp in half of this marinade (reserve rest for glazing). Marinate 20 minutes.
Prep the tofu: Cut tofu into 1/2" thick rectangles. Pat dry. In a bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, scallion whites, remaining ginger and garlic. Set aside for serving.
Skewer the shrimp. Grill or broil over high heat 2-3 min per side, basting with reserved gochujang glaze until caramelized. Sprinkle with sesame seeds.
Pan-sear tofu: Heat neutral oil in a large skillet over medium-high. Sear tofu 3-4 min per side until deeply golden. Drain briefly on paper towels. Drizzle with scallion-ginger sauce and sesame seeds.
Assemble bonchon platters: Arrange shrimp skewers, tofu slices, and pickled veggies on serving platters.
Soju Stone Fruit Spritz: In a pitcher, muddle stone fruit with lemon juice and simple syrup. Add soju and ice, stir well. Top with sparkling water just before serving. Pour into glasses with fruit slices and optional mint garnish.
Serve bonchon as appetizers and throughout the meal alongside the cocktail.