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