(This recipe is terrific for almost any vegetable you can think of)
1 large fennel bulb, stems and dark green parts removed
1 ½" piece ginger, peeled, finely chopped
1 small garlic clove, finely chopped
2 Tbsp. Gochujang White Balsamic
1 Tbsp. plus 1½ tsp. unseasoned rice vinegar
1 Tbsp. honey
1 Tbsp. Toasted Sesame Oil
1½ tsp. course 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, pepper flakes, and sesame seeds in a medium bowl. Add fennel and toss to coat; season with salt.
Try this with cauliflower, carrots, brussels sprouts, go wild!
Do Ahead: Fennel can be made 4 days ahead. Cover and chill.