Tangpyeongchae
Tangpyeongchae brings colorful ingredients together into one harmonious dish — a classic mung bean jelly salad.
Ingredients
Main Ingredients
- Mung bean jelly (cheongpomuk)1 block
- Beef (lean)50g
- Shiitake mushrooms2
- Minari (water dropwort)40g
- Red chili pepper1/2
- Egg1
- Dried seaweed (gim)1/2 sheet
Beef Marinade
- Soy sauce1/2 tbsp
- SugarA pinch
- Minced green onion1 tsp
- Minced garlic1/2 tsp
- Sesame oil1/2 tbsp
- SaltA little
- Ground black pepperA little
Shiitake Seasoning
- Soy sauce1 tsp
- Sugar1/2 tsp
- Sesame oilA little
Directions
- 1
Cut lean beef into thin strips and season with the beef marinade.
- 2
Soak the dried shiitake, trim the stems, slice the caps thin, and toss with the shiitake seasoning.
- 3
Separate the egg into white and yolk, fry them into yellow and white egg garnish, then slice into thin strips.
- 4
Trim the minari to just the stems and blanch briefly in boiling water.
- 5
Heat a lightly oiled pan and stir-fry the seasoned beef and shiitake.
- 6
Chill the mung bean jelly in the fridge until firm, then cut into thin strips.
- 7
Cut the blanched minari into 5cm lengths; halve the red chili, remove the seeds, and slice finely.
- 8
Quickly blanch the finely sliced mung bean jelly in boiling water, rinse, and drain.
- 9
Toss the drained mung bean jelly with salt and sesame oil, top with the prepared garnishes, mix gently, and serve.