Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically.

Ginataang labong is prepared by first boiling the julienned or thinly-sliced bamboo shoots until tender.

Other vegetables can also be added, including jute mallow, chili pepper leaves, carrots, and tomatoes.

[2][3][4][5][6][7][8] A vegetarian or vegan version of the dish can easily be created by replacing the seafood or meat with tofu.

[12][13][14][15] If coconut milk is excluded and soy sauce and vinegar is added, it becomes adobong labong, a variant of Philippine adobo.