Sohui Kim, February 14, 2019 (courtesy of Bon Appetit)
For those of you looking for something a little more on the exotic, spicy side and perhaps something to do with the delicious fennel you'll be receiving in your subscription boxes, or via our online shop this week, fennel gets a whole new look when quickly blanched then dressed in a spicy-sweet Gochujang sauce.
Gochujang sauce is a hot peppery Korean sauce you'll find in many Asian supermarkets and many regular supermarkets, too. The best known brand is sold in a distinctive red tub, which once opened, will last in the fridge for months. It's delicious and very versatile.
Serve this simple Korean banchan alongside rice or virtually any vegetable—cooked or raw.
Ingredients (4 servings)
1 large fennel bulb, stems and dark green parts removed
1½" 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
Step 1 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.
Step 2 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.
Step 3 Do Ahead: Fennel can be made 4 days ahead. Cover and chill.