Fennel ‘Quick Kimchi’

By Eric Kim

Published July 8, 2020

Fennel ‘Quick Kimchi’
Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou.
Total Time
40 minutes
Rating
4(206)
Comments
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This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of “seasoned” or “dressed” salads or other preparations. That also means you can eat it right away, though this fennel kimchi will keep up to two or three days before losing its crunch. Admittedly, fennel is not a traditional ingredient in kimchi, but its gentle aniseed flavor provides a clean landing pad for the spicy dressing, which leans on pantry stalwarts like gochugaru, sesame oil and fish sauce. Enjoy this as a hearty salad alongside fish, pork chops or any main dish that could use a fresh accompaniment. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Featured in: Think of Kimchi as a Verb

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Ingredients

Yield:2 to 2½ cups
  • 1pound trimmed fennel bulbs (about 2 or 3), halved, then thinly sliced (about ⅛-inch thick) from root to stem
  • 1teaspoon kosher salt
  • 2tablespoons white distilled vinegar
  • ½teaspoon finely grated garlic
  • 1tablespoon plus 1 teaspoon sesame oil
  • 1tablespoon gochugaru
  • 2teaspoons fish sauce
  • 1teaspoon granulated sugar
  • Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)
Ingredient Substitution Guide
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Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
206 user ratings
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Comments

Pepper

Ooh, not at all. That would be way too spicy in this recipe. Think of gochugaru more as a chili powder; it's much sweeter, fruitier than cayenne or red pepper flakes. More like Aleppo.

Dagmar

I had no Gochugaro and used Gochujang instead - Heavenly! Wonderful recipe, thanx!

Karlita

Used Aleppo pepper in lieu of gochugaru after looking up “best” substitutes. Delicious garnished with green onion and cilantro! Great pantry-based dish for a fennel bulb languishing after a CSA box drop weeks ago.

A O

I adore this recipe, helped me out so much when I had tons of fennel and not a clue what to do with it. It kept well in the fridge for at least two weeks.

buba jess kid

Great use of CSA fennel. Worked fabulously. Could add more fennel.

Halli T

Impressively good. I added fresh mint which gave an excellent flavour.

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