Photo: by Junho Jung at Flickr from South Korea, CC BY-SA 3.0, Wikimedia Commons

Tangpyeongchae

Name: Tangpyeongchae
Cuisine: South Korea
Ingredients: 150 g mung bean jelly (cheongpomuk) (150g); 1 g seasoned salt (matsogeum) (1g); 5 g sesame oil (5g); 30 g beef (30g); 20 g low-sodium soy sauce (20g); 10 g sugar (10g); 5 g sesame oil (5g); 20 g Korean water dropwort (minari) (20g); 20 g mung bean sprouts (20g); 20 g red bell pepper (20g); 30 g egg (30g); 3 g dried seaweed (gim) (3g); 3 g toasted sesame seeds (3g); 10 g Seasoning sauce: low-sodium soy sauce (10g); 10 g sugar (10g); 10 g vinegar (10g)

탕평채

Korean salad dish

Side dishesCourse

174kcal · per serving

Not spicySpice

No pork

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About this dish

Tangpyeong-chae or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.

Description: Wikipedia — Tangpyeong-chae, CC BY-SA 4.0

Recipe

Tangpyeongchae (Mung Bean Jelly Salad)

Not spicyNo porkContains: egg, gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

mung bean jelly (cheongpomuk)청포묵(150g)
150 g
seasoned salt (matsogeum)맛소금(1g)
1 g
sesame oil참기름(5g)
5 g
beef소고기(30g)
30 g
low-sodium soy sauce저염간장(20g)
20 g
sugar설탕(10g)
10 g
sesame oil참기름(5g)
5 g
Korean water dropwort (minari)미나리(20g)
20 g
mung bean sprouts숙주(20g)
20 g
red bell pepper홍파프리카(20g)
20 g
egg달걀(30g)
30 g
dried seaweed (gim)김(3g)
3 g
toasted sesame seeds통깨(3g)
3 g
Seasoning sauce: low-sodium soy sauce양념장 : 저염간장(10g)
10 g
sugar설탕(10g)
10 g
vinegar식초(10g)
10 g

Nutrition per serving

174kcal

40.8gCarbs

1.4gProtein

0.6gFat

607.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the mung bean jelly into 6-7 cm lengths and lightly toss with seasoned salt and sesame oil.
Cut the beef into thin strips and stir-fry with soy sauce, sugar, and sesame oil. Blanch the Korean water dropwort, cool it in cold water, and cut into 5-6 cm lengths. Trim the heads and tails off the bean sprouts, blanch them in hot water, and cool.
Remove the seeds from the red bell pepper and cut it into strips about 6 cm long.
Separate the egg into yolk and white, make thin omelet sheets of each, and cut into thin strips.
Lightly toast the seaweed, put it in a bag, and crush it to make seaweed flakes.
Mix the low-sodium soy sauce with sugar and vinegar evenly to make the tangpyeongchae seasoning sauce. Put the prepared mung bean jelly on a plate, top with the vegetables and meat, then the egg strips and seaweed flakes on top, and pour the sauce over to finish.

💡 TipUsing low-sodium soy sauce as the sauce reduced the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.