Cold Platter with Dropwort-wrapped Appetizers(水芹菜卷脍)

Headword

미나리강회 ( 水芹菜卷脍 , Minari Ganghoe )

Location of the encyclopedia

Korean Seasonal Customs > Summer > 4th Lunar month > Seasonal Holidays

Writer ImHeesoo(林姬洙)

Minari Gaghoe (Kor. 미나리강회) is a holiday dish consumed on Shakyamuni’s Birthday. It is prepared by tying around parboiled dropwort stems and leaves thinly-sliced omelet, boiled meet, stir-fried beef or mushrooms. The bundled appetizers are eaten by dipping them in a hot and sour chili pepper dip. Minari ganghoe is similar to other cold platter dishes using parboiled stringy vegetables such as scallions tied around the bite-size meat or vegetable pieces. Pa ganghoe (Kor. 파강회), for example, is prepared similarly, but uses scallion (‘pa’/파 in Korean) instead of dropwort.

In the royal court, these dropwort-wrapped bundles were made in the shape of a jokduri (Kor. 족두리, ceremonial headpiece worn by women of traditional Korea), while in commoners’ households, they were made in the shape of a man’s topknot. The bright green color of the lightly cooked dropwort stems contrasts with the colors of the other food items and makes this dish visually attractive and highly decorative.

On Shakyamuni’s Birthday, the largest Buddhist holiday in Korea, families frequently invited guests to a special vegetarian meal. Neutitteok (Kor. 느티떡, elm cake), grilled soybeans and minari ganghoe were some of the representative dishes prepared for this occasion. Dropwort, a seasonal vegetable, has especially good flavor around this time and, together with ganghoe, made for an aromatic and savory dish for the holiday table. Recent studies have shown that dropwort is rich in vitamins A and C and may possess cancer-preventing properties as it seems to increase the number of immune cells.

Cold Platter with Dropwort-wrapped Appetizers

Cold Platter with Dropwort-wrapped Appetizers
Location of the encyclopedia

Korean Seasonal Customs > Summer > 4th Lunar month > Seasonal Holidays

Writer ImHeesoo(林姬洙)

Minari Gaghoe (Kor. 미나리강회) is a holiday dish consumed on Shakyamuni’s Birthday. It is prepared by tying around parboiled dropwort stems and leaves thinly-sliced omelet, boiled meet, stir-fried beef or mushrooms. The bundled appetizers are eaten by dipping them in a hot and sour chili pepper dip. Minari ganghoe is similar to other cold platter dishes using parboiled stringy vegetables such as scallions tied around the bite-size meat or vegetable pieces. Pa ganghoe (Kor. 파강회), for example, is prepared similarly, but uses scallion (‘pa’/파 in Korean) instead of dropwort.

In the royal court, these dropwort-wrapped bundles were made in the shape of a jokduri (Kor. 족두리, ceremonial headpiece worn by women of traditional Korea), while in commoners’ households, they were made in the shape of a man’s topknot. The bright green color of the lightly cooked dropwort stems contrasts with the colors of the other food items and makes this dish visually attractive and highly decorative.

On Shakyamuni’s Birthday, the largest Buddhist holiday in Korea, families frequently invited guests to a special vegetarian meal. Neutitteok (Kor. 느티떡, elm cake), grilled soybeans and minari ganghoe were some of the representative dishes prepared for this occasion. Dropwort, a seasonal vegetable, has especially good flavor around this time and, together with ganghoe, made for an aromatic and savory dish for the holiday table. Recent studies have shown that dropwort is rich in vitamins A and C and may possess cancer-preventing properties as it seems to increase the number of immune cells.