( ko, 강회) is a variety of ''

hoe Hoe or HOE may refer to: * Hoe (food), a Korean dish of raw fish * Hoe (letter), a Georgian letter * Hoe (tool), a hand tool used in gardening and farming ** Hoe-farming, a term for primitive forms of agriculture * Backhoe, a piece of excavati ...

'' dish of rolled and tied ribbons made with blanched vegetables such as ''minari'' ('' Oeananthe javanica'') and ''

silpa ''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar ...

'' (thread scallions). Sometimes, the vegetables are bundled into ribbons, while other times, they are tied around layered ingredients such as '' pyeonyuk'' (pressed meat slices),

egg garnish Egg garnish, called ''al-gomyeong'' () in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets withou ...

, and

chili thread ''Sil-gochu'' (), often translated as chili threads, chilli threads, or chili pepper threads, is a traditional Korean food garnish made with chili peppers. Gallery Gyeran-jang-jorim.jpg, ''Gyeran-jang-jorim'' (soy-sauce-simmered eggs) topped ...

s or blanched

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

(called '' sukhoe''). Vegetarian versions are a part of

Korean temple cuisine Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD ...

. ''Ganghoe'' is usually dipped in '' chojang'', the mixture made of

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

and

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

Varieties

* () – Raw

coriander Coriander (;

is bundled and eaten with '' chojang'' (dipping sauce made with

and

). * () – Fresh Indian cress leaves, stems, and sees are bundled and served with in

. * () – Blanched ''minari'' ('' Oenanthe javanica'') is tied around a -thick piece of '' pyeonyuk'' (pressed meat) or white part of '' daepa'' (big scallions), that is topped with

s and a pine nut. It is commonly served as anju or banchan. * () – Blanched ''

'' (thread scallions) are tied around ''pyeonyuk'', that is topped with a pine nut. * () – Blanched ''silpa'' is bundled into ribbons and served with ''chojang''. * () – Blanched crown daisy greens are bundled into ribbons and served with ''chojang''.

Gallery

File:Minari-ganghoe.jpg, ''Minari-ganghoe'' ( water dropwort bundles) File:Minari-ojingeo-ganghoe.jpg, ''Minari-ojingeo-ganghoe'' (water dropwort bundles with squid), served with '' chojang'' File:Gulhoe and jjokpa-ganghoe.jpg, ''Gul

'' (fresh oysters) and '' jjokpa-ganghoe'' (scallion bundles)

References

{{Korea-cuisine-stub Korean vegetable dishes

Varieties

Gallery

See also

References