Ganghoe


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