ganghoe
{{Short description|Korean fish and vegetable dish}}
{{Italic title}}
{{Infobox food
| name = Ganghoe
| image = Jjokpa-ganghoe.jpg
| caption = Jjokpa-ganghoe (scallion bundles)
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| country = Korea
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| national_cuisine = Korean cuisine
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| type = Hoe
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{{Infobox Korean name
| title = Korean name
| hangul = 강회
| hanja = 강膾
| rr = ganghoe
| mr = kanghoe
| koreanipa = {{IPA|ko|kaŋ.ɦwe̞|}}
}}
{{Transliteration|ko|Ganghoe}} ({{Korean|hangul=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).{{cite web |title=Ganghoe |script-title=ko:강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=389105 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko |archive-date=27 August 2018 |archive-url=https://web.archive.org/web/20180827173940/http://stdweb2.korean.go.kr/search/View.jsp?idx=389105 |url-status=dead }} 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).{{cite news |title=Minari ganghoe (minari bundles with meat) |url=http://www.koreaherald.com/view.php?ud=20120323001074 |accessdate=20 September 2018 |work=The Korea Herald |date=23 March 2012}}{{cite news |last=Ro |first=Hyo-sun |title=[Home Cooking] Saeu ganghoe (Green onion-tied shrimp and asparagus) |url=http://www.koreaherald.com/view.php?ud=20160429000677 |accessdate=20 September 2018 |work=The Korea Herald |date=29 April 2016}} Vegetarian versions are a part of Korean temple cuisine.{{cite news |last=Kim |first=Ji-soo |title=Practice through food: Ven. Sunjae |url=https://www.koreatimes.co.kr/www/culture/2018/05/201_222461.html |access-date=20 September 2018 |work=The Korea Times |date=20 January 2017}} Ganghoe is usually dipped in chojang, the mixture made of gochujang and vinegar.
Varieties
- {{Transliteration|ko|Gosu-ganghoe}} ({{lang|ko|고수강회}}) – Raw coriander is bundled and eaten with chojang (dipping sauce made with gochujang and vinegar).{{cite web |title=Gosu-ganghoe |script-title=ko:고수강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=24619 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{Transliteration|ko|Hallyeon-ganghoe}} ({{lang|ko|한련강회}}) – Fresh Indian cress leaves, stems, and sees are bundled and served with in gochujang.{{cite web |title=Hallyeon-ganghoe |script-title=ko:한련강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=366583 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{Transliteration|ko|Minari-ganghoe}} ({{lang|ko|미나리강회}}) – Blanched minari (Oenanthe javanica) is tied around a {{convert|3|cm}}-thick piece of pyeonyuk (pressed meat) or white part of daepa (big scallions), that is topped with chili threads and a pine nut.{{cite web |title=Minari-ganghoe |script-title=ko:미나리강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=129280 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}} It is commonly served as anju or banchan.
- {{Transliteration|ko|Pa-ganghoe}} ({{lang|ko|파강회}}) – Blanched silpa (thread scallions) are tied around pyeonyuk, that is topped with a pine nut.{{cite web |title=Pa-ganghoe |script-title=ko:파강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=497891 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{Transliteration|ko|Silpa-ganghoe}} ({{lang|ko|실파강회}}) – Blanched silpa is bundled into ribbons and served with chojang.{{cite web |title=Silpa-ganghoe |script-title=ko:실파강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=187663 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{Transliteration|ko|Ssukgat-ganghoe}} ({{lang|ko|쑥갓강회}}) – Blanched crown daisy greens are bundled into ribbons and served with chojang.{{cite web |title=Ssukgat-ganghoe |script-title=ko:쑥갓강회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=208253 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
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|Gulhoe (fresh oysters) and jjokpa-ganghoe (scallion bundles)