Active Time
20 MIN
Total Time
50 MIN
Serves : Makes 2 3/4 cups
© Christina Holmes

How to Make It


In a large saucepan, heat the oil. Add the fennel, garlic and 
a pinch of salt and cook over moderate heat, stirring occasionally, until softened, 15 minutes. Add the tomatoes and vinegar and bring to a boil. 
Simmer over moderate heat, stirring frequently, until nearly all the liquid has evaporated, about 10 minutes. Transfer to a blender. Add the gochujang and puree until very smooth. Season with salt and let cool completely, then refrigerate until chilled.

You May Like

Aggregate Rating value:

Review Count:

Worst Rating:

Best Rating: