Fennel ‘Quick Kimchi’

Name: Fennel ‘Quick Kimchi’
Total time: 40 min
Ingredients: 1 pound trimmed fennel bulbs (about 2 or 3), halved, then thinly sliced (about 1/8-inch thick) from root to stem; 1 teaspoon kosher salt; 2 tablespoons white distilled vinegar; 1/2 teaspoon finely grated garlic; 1 tablespoon plus 1 teaspoon sesame oil; 1 tablespoon gochugaru; 2 teaspoons fish sauce; 1 teaspoon granulated sugar; Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)

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Total: 40 minutes

Author : Eric Kim

fennel fish sauce garlic

Ingredients

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1 pound trimmed fennel bulbs (about 2 or 3), halved, then thinly sliced (about 1/8-inch thick) from root to stem1 teaspoon kosher salt2 tablespoons white distilled vinegar1/2 teaspoon finely grated garlic1 tablespoon plus 1 teaspoon sesame oil1 tablespoon gochugaru2 teaspoons fish sauce1 teaspoon granulated sugarThinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)

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Instructions

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Step 1

In a medium bowl, toss the fennel with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.

Step 2

After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the fennel dry, then add the fennel to the dressing and toss until well coated.

Step 3

Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.

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