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Try SavoraTangpyeong-chae: Korean Mung Bean Jelly Salad
Tangpyeong-chae is a vibrant and refreshing Korean salad featuring delicate mung bean jelly and a medley of colorful vegetables. The key to this dish is the meticulous knife work, transforming each ingredient into thin, elegant strips. It's a delightful combination of textures and flavors, perfect as a light meal or a stunning side dish.
Ingredients
- block (about 1 lb) Mung Bean Jelly (Nokdu Muk)1
- Beef (thinly sliced)4 oz
- Carrot1/2 medium
- bunch Korean Watercress (Minari)1
- sheets Dried Toasted Seaweed (Gim)2
- Yellow Radish Pickle (Danmuji)2 oz
- Egg2
- Soy Sauce2 tbsp
- Sesame Oil1 tbsp
- Rice Vinegar1 tbsp
- Sugar1/2 tsp
- Garlic (minced)1/2 tsp
- Black Pepper1/4 tsp
- to taste Salt
- Vegetable Oil1 tbsp
- Pine Nuts (optional garnish)1 tbsp
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Learn MoreMethod
Prepare the beef: Marinate thinly sliced beef with 1 tbsp soy sauce, 1/2 tbsp sesame oil, a pinch of pepper, and a clove of minced garlic. Set aside.
Julienne the vegetables: Cut the mung bean jelly, carrot, watercress, yellow radish pickle, and toasted seaweed into thin, needle-like strips (julienne).
Cook the eggs: Separate the egg yolks and whites. Beat each separately. Cook them as thin omelets in a lightly oiled pan. Julienne the omelets into thin strips.
Sauté the beef: Heat a pan with vegetable oil and sauté the marinated beef until cooked through. Set aside to cool.
Make the dressing: In a small bowl, whisk together 1 tbsp soy sauce, 1/2 tbsp sesame oil, rice vinegar, sugar, and a pinch of black pepper.
Assemble the salad: In a large bowl, gently combine the julienned mung bean jelly, carrot, watercress, yellow radish pickle, seaweed, egg strips, and sautéed beef.
Dress the salad: Pour the dressing over the salad and gently toss to combine.
Garnish and serve: Garnish with pine nuts (optional) and serve immediately or chilled.
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