Mix the fennel and salt in a sieve or a colander, leave in sink or over large bowl to catch drippage for half an hour.

Mix the vinegar and garlic in a bowl, let sit until the fennel has finished salting.

Add the rest of the ingredients to the vinegar bowl and mix until there are no obvious clumps. It's okay if the gochugaru still stands out. Just mix as well as you can

Dry the fennel with paper towels to remove excess moisture drawn out by the salting.

Add the fennel to the sauce and coat it well. Eat as soon as you'd like, although it will keep perfectly in the fridge for about a week. Enjoy!