Ganghoe facts for kids
Jjokpa-ganghoe (scallion bundles)
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| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul |
강회
|
|---|---|
| Hanja |
﹘膾
|
| Revised Romanization | ganghoe |
| McCune–Reischauer | kanghoe |
| IPA | [kaŋ.ɦwe̞] |
Ganghoe (Korean: 강회) is a special Korean dish. It's a type of hoe, which means it's often served raw or lightly cooked. Ganghoe is made by rolling and tying thin ribbons of blanched (quickly boiled) vegetables.
Common vegetables used include minari (Oenanthe javanica, also called water dropwort) and silpa (thread scallions). Sometimes, these vegetables are simply bundled together. Other times, they are tied around other tasty ingredients. These can include pyeonyuk (thin slices of pressed meat), colorful egg garnish, or spicy chili threads. You might also find ganghoe wrapped around blanched seafood, which is called sukhoe. For those who prefer plant-based meals, vegetarian ganghoe is a part of Korean temple cuisine. This means it's prepared in a way that fits the traditions of Buddhist temples. Ganghoe is usually dipped in a sauce called chojang. This sauce is a mix of spicy gochujang (Korean chili paste) and vinegar.
Contents
Discover Different Kinds of Ganghoe
There are many fun varieties of ganghoe, each with its own unique flavor and ingredients.
Vegetable-Focused Ganghoe
- Gosu-ganghoe (고수강회): This version uses fresh coriander. The coriander is bundled up and eaten with chojang dipping sauce.
- Hallyeon-ganghoe (한련강회): For this ganghoe, fresh Indian cress leaves, stems, and even seeds are bundled. It's served with a spicy gochujang sauce.
- Silpa-ganghoe (실파강회): This type uses blanched silpa (thread scallions). The scallions are bundled into neat ribbons and served with chojang.
- Ssukgat-ganghoe (쑥갓강회): Here, blanched crown daisy greens are bundled into ribbons. Like many other types, it's served with chojang.
Ganghoe with Added Flavors
- Minari-ganghoe (미나리강회): This popular type uses blanched minari (water dropwort). It's tied around a piece of pyeonyuk (pressed meat) or the white part of a large scallion. It's often topped with chili threads and a pine nut. People often enjoy it as anju (a snack with drinks) or banchan (a side dish).
- Pa-ganghoe (파강회): This version features blanched silpa (thread scallions). They are tied around pyeonyuk (pressed meat) and topped with a pine nut.
Gallery
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Minari-ganghoe (water dropwort bundles)
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Minari-ojingeo-ganghoe (water dropwort bundles with squid), served with chojang
