Cooked - Crunchy Gochujang Fennel

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Gochujang Fennel

4.0

1 large fennel bulb, stems and dark green parts removed

Kosher salt

1 ½" piece ginger, peeled, finely chopped

1 small garlic clove, finely chopped

2 Tbsp. gochujang (Korean hot pepper paste)

1 Tbsp. plus 1½ tsp. unseasoned rice vinegar

1 Tbsp. honey

1 Tbsp. toasted sesame oil

1½ tsp. gochugaru (coarse Korean hot pepper flakes)

1½ tsp. toasted sesame seeds

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.
Do Ahead: Fennel can be made 4 days ahead. Cover and chill.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 59 weeks ago

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