Tangpyeongchae || Mung Bean Jelly Salad, 荡平菜, 蕩平菜, ところてんの和え物, 탕평채 2

Tangpyeongchae is a classic Korean dish known for its vibrant colors and balanced flavors. It’s a testament to the harmony and balance that Korean cuisine strives for.

Key Ingredients:

• Mung bean jelly (cheongpo-mook)
• Beef, thinly sliced
• Various vegetables (e.g., carrots, cucumbers, mushrooms)
• Eggs
• Sesame oil
• Soy sauce
• Vinegar
• Sugar
• Garlic
• Red pepper flakes

How to Make Tangpyeongchae:

1. Prepare the ingredients:
   • Cut the mung bean jelly into bite-sized pieces.
   • Thinly slice the beef and marinate it with soy sauce, sesame oil, garlic, and pepper.
   • Cut the vegetables into bite-sized pieces.
   • Scramble the eggs.
2. Cook the ingredients:
   • Stir-fry the beef until cooked through.
   • Blanch the vegetables.
3. Assemble the dish:
   • In a large bowl, combine the mung bean jelly, beef, vegetables, and scrambled eggs.
   • Prepare a sauce with soy sauce, vinegar, sugar, sesame oil, garlic, and red pepper flakes.
   • Pour the sauce over the ingredients and mix well.

Tips:

• Mung bean jelly: You can find mung bean jelly at Asian grocery stores.
• Vegetables: Feel free to use your favorite vegetables, such as spinach, bell peppers, or zucchini.
• Seasoning: Adjust the seasoning to your taste.
• Presentation: Tangpyeongchae is often served in a beautiful and colorful presentation.

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