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Statements

Subject Item
dbr:Ganghoe
rdf:type
wikidata:Q2095 owl:Thing dbo:Food
rdfs:label
Ganghoe 강회
rdfs:comment
Ganghoe (Korean: 강회) is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari 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 , the mixture made of gochujang and vinegar. ( 이 문서는 음식에 관한 것입니다. 화합물에 대해서는 산화 칼슘 문서를 참고하십시오.) 강회(-膾)는 미나리나 실파 등을 데쳐 엄지손가락 정도의 굵기와 길이로 돌돌 감은 음식이다. 초고추장에 찍어 먹는다.
foaf:name
Ganghoe
dbp:name
Ganghoe
foaf:depiction
n9:Jjokpa-ganghoe.jpg n9:Minari-ganghoe.jpg n9:Minari-ojingeo-ganghoe.jpg n9:Gulhoe_and_jjokpa-ganghoe.jpg
dcterms:subject
dbc:Korean_vegetable_dishes
dbo:wikiPageID
53044083
dbo:wikiPageRevisionID
1029403097
dbo:wikiPageWikiLink
dbr:Oenanthe_javanica dbr:Korean_temple_cuisine dbr:Pyeonyuk dbr:Pine_nut dbr:Glebionis_coronaria dbr:Chojang dbr:Egg_garnish dbr:Korean_cuisine dbr:Oeananthe_javanica dbr:Gochujang dbr:Tropaeolum_majus dbr:Vinegar dbr:Jjokpa dbr:Daepa dbr:Banchan dbc:Korean_vegetable_dishes dbr:Silpa dbr:Anju_(food) dbr:List_of_rolled_foods dbr:Sukhoe dbr:Coriander dbr:Seafood dbr:Hoe_(food) dbr:Chili_thread dbr:Korea
owl:sameAs
wikidata:Q56259008 n15:8Y3RC dbpedia-ko:강회
dbp:wikiPageUsesTemplate
dbt:Infobox_food dbt:Transl dbt:Korea-cuisine-stub dbt:IPA-ko dbt:Reflist dbt:Infobox_Korean_name dbt:Convert
dbo:thumbnail
n9:Jjokpa-ganghoe.jpg?width=300
dbp:hanja
dbp:mr
kanghoe
dbp:caption
Jjokpa-ganghoe
dbp:country
dbr:Korea
dbp:hangul
dbp:rr
ganghoe
dbp:title
Korean name
dbp:type
Hoe
dbo:abstract
( 이 문서는 음식에 관한 것입니다. 화합물에 대해서는 산화 칼슘 문서를 참고하십시오.) 강회(-膾)는 미나리나 실파 등을 데쳐 엄지손가락 정도의 굵기와 길이로 돌돌 감은 음식이다. 초고추장에 찍어 먹는다. Ganghoe (Korean: 강회) is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari 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 , the mixture made of gochujang and vinegar.
dbp:nationalCuisine
dbr:Korean_cuisine
prov:wasDerivedFrom
wikipedia-en:Ganghoe?oldid=1029403097&ns=0
dbo:wikiPageLength
5878
dbo:cuisine
Korean cuisine
dbo:country
dbr:Korea
dbo:type
dbr:Hoe_(food)
foaf:isPrimaryTopicOf
wikipedia-en:Ganghoe