Global InformationGanghoe information
 Jjokpa-ganghoe (scallion bundles) | |
| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| |
| Korean name | |
| Hangul | 강회 |
|---|---|
| Hanja | 강膾 |
| Revised Romanization | ganghoe |
| McCune–Reischauer | kanghoe |
| IPA | [kaŋ.ɦwe̞] |
Ganghoe (Korean: 강회) is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari (Oeananthe javanica) and silpa (thread scallions).[1] Sometimes, the vegetables are bundled into ribbons, while other times, they are tied around layered ingredients such as pyeonyuk (pressed meat slices), egg garnish, and chili threads or blanched seafood (called sukhoe).[2][3] Vegetarian versions are a part of Korean temple cuisine.[4] Ganghoe is usually dipped in chojang, the mixture made of gochujang and vinegar.[2]
- ^ "Ganghoe" 강회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 27 August 2018. Retrieved 20 September 2018.
- ^ a b "Minari ganghoe (minari bundles with meat)". The Korea Herald. 23 March 2012. Retrieved 20 September 2018.
- ^ Ro, Hyo-sun (29 April 2016). "[Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus)". The Korea Herald. Retrieved 20 September 2018.
- ^ Kim, Ji-soo (20 January 2017). "Practice through food: Ven. Sunjae". The Korea Times. Retrieved 20 September 2018.