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Crunchy Gochujang Fennel

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Servings4 people
AuthorBon Appetite

Ingredients

  • 1 large fennel bulb stems and dark green parts removed
  • Kosher salt
  • 1 ½ pieces ginger peeled, finely chopped
  • 1 small garlic clove finely chopped
  • 2 tablespoons gochujang paste
  • 1 tablespoon plus ½ teaspoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoons gochugaru
  • 1 ½ teaspoons toasted sesame seeds

Instructions

  • Slice fennel bulb into quarters lengthwise through the core. Cut out core and discard. Slice bulb lengthwise 1/4 thick. Cook in a large saucepan of boiling salted water until just beginning to soften and turn translucent (about 2 minutes). Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry with paper towels.
  • Whisk together ginger, garlic, gochujang, vinegar, honey, oil, gochugaru, and sesame seeds in a medium bowl. Add fennel and toss to coat. Season with salt.
  • Note: fennel can be made 4 days in advance. Cover and chill

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