Fennel Salad

Crunchy, tart, spicy, and delicious, this muchim is best made with large bulbs of fennel, because you usually lose a few layers of outer leaves to bruising. I have never seen fennel used in Korea, but when I get an abundance of American seasonal vegetables, I find I have great success in transforming it to work with Korean flavors. If your bulbs come with the greens attached, feel free to add a few of the very tender tips to this muchim, too.