Ganghoe
Korean fish and vegetable dish / From Wikipedia, the free encyclopedia
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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]
Quick Facts Type, Place of origin ...
Type | Hoe |
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Place of origin | Korea |
Associated cuisine | Korean cuisine |
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Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 강회 |
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Hanja | 강膾 |
Revised Romanization | ganghoe |
McCune–Reischauer | kanghoe |
IPA | [kaŋ.ɦwe̞] |
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