Super Simple Spicy-Sweet Crunchy Gochujang Fennel

Fennel gets a whole new look when quickly blanched then dressed in a spicy-sweet gochujang sauce. Serve this simple Korean banchan alongside rice and a main dish like Red Wine and Soy–Braised Short Ribs or Kimchi Jjigae to make it a meal. The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.


  • 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.