Next add the fennel seeds and sausage meat, and cook for 5 minutes until the meat starts to take on a little colour. Stir in the gochujang and cook for another minute. 2.

Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm. In a medium saucepan, bring the chicken stock to a simmer; keep warm.

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