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

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:

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.
Cook the ingredients:
- Stir-fry the beef until cooked through.
- Blanch the vegetables.
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.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)