Roast or steam 1 large fennel bulb, stems and dark green parts removed, then make and apply the sauce below
- 1 ½” piece ginger, grated
1 small garlic clove,minced
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