Crunchy Gochujang Fennel
by Sohui Kim
side
Yield: 4 servingsCook: 2 minutes
Ingredients
You have 4 of 10
produce
- ○1 ½ pieceginger(peeled, finely chopped)
- ✓1 small clovegarlic(finely chopped)
- ○1fennel bulb(stems and dark green parts removed)
pantry staple
- ○1½ tsp.toasted sesame seeds(toasted)
- ○kosher salt
- ✓1 Tbsp.honey
- ✓1 Tbsp.toasted sesame oil(toasted)
- ○1½ tsp.gochugaru(coarse Korean hot pepper flakes)
- ○2 Tbsp.gochujang(Korean hot pepper paste)
- ✓1 Tbsp.rice vinegar(unseasoned plus 1½ tsp.)
Instructions
- Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise ¼" 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; 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.
- Fennel can be made 4 days ahead. Cover and chill.
My notes
Fennel can be made 4 days ahead. Cover and chill.