Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.
, honey, sesame seeds, and gochugaru. Those two Korean chile ingredients are what really fire it up. The fermented chile flavor of gochujang shines all the more bright next to the dry heat of gochugaru, which is not too spicy and a little smoky.
But it’s about how the other flavors balance that spice that makes the sauce so good. The honey brings sweetness. The sesame brings toasty-ness and umami. The vinegar brings tang. They all work together to take thatIt might sound like I just really love this sauce. And I do. But I also love what gets tossed in it. Slices of fennel that get briefly blanched in boiling water and then shocked in a chilly ice water bath. The result is a just-soft, highly crispy vegetable.
And at this point, you may have decided that I am, in fact, boring. It’s just rice and fennel and sauce? That’s a dinner that excites me? Yes. It is. I know it’s incredibly simple—but it’s also incredibly tasty. But if you’re the type who wouldn't be satisfied by this kind of simplicity, this would also be killer with just about any crispy, seared
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