Ganghoe Explained

Ganghoe
Country:Korea
National Cuisine:Korean cuisine
Type:Hoe
Korean name
Hangul:강회
Hanja:강膾
Rr:ganghoe
Mr:kanghoe
Koreanipa:pronounced as /ko/

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.

Varieties

See also

Notes and References

  1. Web site: Ganghoe . ko:강회 . . . 20 September 2018 . ko . 27 August 2018 . https://web.archive.org/web/20180827173940/http://stdweb2.korean.go.kr/search/View.jsp?idx=389105 . dead .
  2. News: Minari ganghoe (minari bundles with meat) . 20 September 2018 . . 23 March 2012.
  3. News: Ro . Hyo-sun . [Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus) ]. 20 September 2018 . . 29 April 2016.
  4. News: Kim . Ji-soo . Practice through food: Ven. Sunjae . 20 September 2018 . . 20 January 2017.
  5. Web site: Gosu-ganghoe . ko:고수강회 . . . 20 September 2018 . ko.
  6. Web site: Hallyeon-ganghoe . ko:한련강회 . . . 20 September 2018 . ko.
  7. Web site: Minari-ganghoe . ko:미나리강회 . . . 20 September 2018 . ko.
  8. Web site: Pa-ganghoe . ko:파강회 . . . 20 September 2018 . ko.
  9. Web site: Silpa-ganghoe . ko:실파강회 . . . 20 September 2018 . ko.
  10. Web site: Ssukgat-ganghoe . ko:쑥갓강회 . . . 20 September 2018 . ko.