English
Ganghoe

Photo: 안경12, CC BY 2.0 kr, Wikimedia Commons

South Korea

Ganghoe

강회

Korean fish and vegetable dish

Side dishesCourse
52kcal · per serving
2/5Spice
No porkGluten-free
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About this dish

Ganghoe (Korean: 강회) is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari (Oenanthe javanica) and silpa (thread scallions). 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). Vegetarian versions are a part of Korean temple cuisine. Ganghoe is usually dipped in chojang, the mixture made of gochujang and vinegar.

Description: Wikipedia — Ganghoe, CC BY-SA 4.0

Recipe

Blanched Octopus Rolls (Nakji Ganghoe)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • small octopus (nakji)낙지
    50 g
  • thin scallions실파
    30 g
  • dried seaweed (miyeok)미역마른것
    3 g
  • kelp for wraps (ssam-dasima)쌈다시마
    0.5 g
  • carrot당근
    10 g
  • vinegar식초
    2 g
  • sugar설탕
    2 g
  • apple juice사과주스
    5 g
  • gochugaru (Korean chili flakes)고춧가루
    ↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
    🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
    1 g

Nutrition per serving

52kcal
7.1gCarbs
6.8gProtein
0.4gFat
153mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Clean the innards of the octopus and wash by rubbing with flour.
  2. Briefly blanch the washed octopus in boiling salt water and separate the legs one by one.
  3. Blanch the scallions, and blanch the soaked seaweed and kelp too and cut to suitable lengths.
  4. Julienne the carrot and set aside.
  5. Wrap each blanched octopus leg half with scallion, seaweed, and kelp.
  6. Make the low-sodium gochujang sauce and serve alongside.
💡 TipThe low-sodium gochujang sauce reduces the gochujang to 1/5 the amount in regular gochujang sauce and makes up for the flavor and volume with apple juice and gochugaru.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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