· 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)
Step 1In 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 2After 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 3Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.