Remove short ribs from packaging and discard any liquid or fat. Combine soy sauce, brown sugar, half the gochujang, 1 Tbsp. water, and 1 Tbsp. olive oil in a small bowl. Rub meat with mixture using your hands. Place on prepared baking sheet and roast 25-30 minutes, or until meat reaches a minimum internal temperature of 165 degrees. Remove from oven and, with two forks, shred meat. Set aside.

Bring a small pot with rice and 2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, about 20 minutes.

Trim and mince whites of green onions. Slice remaining green parts of green onions lengthwise into thin strips, then cut strips into 2" pieces. Separate leaves of lettuce for cups. Cut thin rounds from pointed half of Fresno chile. Discard seeds to reduce spice level. Core and mince other half of Fresno chile. Mince garlic.

Combine remaining gochujang, ginger, garlic, minced green onion, minced Fresno (Fresno chile peppers can be hot, so add to your liking!), seasoned rice vinegar, and 2 Tbsp. water in a small serving bowl. Season to taste with salt and pepper.

Bo ssam is best enjoyed buffet- or family-style. Place short ribs on a platter alongside lettuce cups. Serve rice, dipping sauce, green onion strips, and Fresno rounds on the side. Make lettuce wraps by adding a bit of rice, green onion, short ribs, and sauce to a lettuce leaf.