Crunchy Gochujang Fennel

 

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 T. gochujang (Korean hot pepper paste)

1 T. plus 1½ tsp. unseasoned rice vinegar

1 T. honey

1 T. 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.