Hallyeon-ganghoe (한련강회) – Fresh
Indian cress leaves, stems, and sees are bundled and served with in
gochujang.[6]
Minari-ganghoe (미나리강회) – Blanched minari (Oenanthe javanica) is tied around a 3 centimetres (1.2 in)-thick piece of pyeonyuk (pressed meat) or white part of daepa (big scallions), that is topped with
chili threads and a
pine nut.[7] It is commonly served as
anju or
banchan.
Pa-ganghoe (파강회) – Blanched silpa (thread scallions) are tied around pyeonyuk, that is topped with a pine nut.[8]
Silpa-ganghoe (실파강회) – Blanched silpa is bundled into ribbons and served with chojang.[9]
Ssukgat-ganghoe (쑥갓강회) – Blanched
crown daisy greens are bundled into ribbons and served with chojang.[10]