Korean-Style Gochujang Turkey and Fennel 'Senbei-Style' Bites

Finely mince the shallot. In a small bowl, mix the ground turkey with the gochujang sauce and minced shallot until well combined.

Slice the fennel bulb into very thin rounds or 'chips'.

Heat a non-stick skillet over medium-high heat. Add the turkey mixture and sauté, breaking it apart with a spatula until browned, fragrant, and slightly caramelized (about 5-6 minutes).

While the turkey cooks, lightly toast the English muffin bread until golden and crisp, then tear into bite-sized, irregular shards to mimic the texture of a traditional senbei cracker.

To assemble, place the fennel slices on a plate, top each with a spoonful of the spicy ground turkey, and finish by arranging the toasted muffin shards around or on top for that signature crunch.

Serve immediately while the turkey is warm and the bread shards are crisp.