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Crunchy Gochujang Fennel<\/p>\nCrunchy Gochujang Fennel<\/p>\n
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1 large fennel bulb, stems and dark green parts removed<\/p>\n
Kosher salt<\/p>\n
1 \u00bd” piece ginger, peeled, finely chopped<\/p>\n
1 small garlic clove, finely chopped<\/p>\n
2 T. gochujang (Korean hot pepper paste)<\/p>\n
1 T. plus 1\u00bd tsp. unseasoned rice vinegar<\/p>\n
1 T. honey<\/p>\n
1 T. toasted sesame oil<\/p>\n
1\u00bd tsp. gochugaru (coarse Korean hot pepper flakes)<\/p>\n
1\u00bd tsp. toasted sesame seeds<\/p>\n
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Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise \u00bc” 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crunchy Gochujang Fennel 1 large fennel bulb, stems and dark green parts removed Kosher salt 1 \u00bd” piece ginger, peeled, finely chopped 1 small garlic clove, finely chopped 2 T. gochujang (Korean hot pepper paste) 1 T. plus 1\u00bd tsp. unseasoned rice vinegar 1 T. honey 1 T. toasted sesame oil 1\u00bd tsp. gochugaru (coarse Korean hot pepper flakes) 1\u00bd tsp. toasted sesame seeds Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice…<\/p>\n