Ganghoe

is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari and silpa. Sometimes, the vegetables are bundled into ribbons, while other times, they are tied around layered ingredients such as pyeonyuk, egg garnish, and chili threads or blanched seafood. Vegetarian versions are a part of Korean [temple cuisine]. Ganghoe is usually dipped in chojang, the mixture made of gochujang and vinegar.

Varieties

– Raw coriander is bundled and eaten with chojang.
– Fresh Indian cress leaves, stems, and sees are bundled and served with in gochujang.
– Blanched minari is tied around a -thick piece of pyeonyuk or white part of daepa, that is topped with chili threads and a pine nut. It is commonly served as anju or banchan.
– Blanched silpa 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.