Tang-pyeongchae

About the dish

Tang-pyeongchae, the dish that quieted the disputes. Koreans have long applied the principle of yin-yang and the five elements to everything, from food to clothing — five-color songpyeon, five-color garnish, the rainbow-striped jeogori. Like japchae or galbi-jjim, five colors come together here.

Key ingredient

Mung bean (nokdu) — strongly fever-reducing and supporting, cooling heat and reducing swelling; rich in essential amino acids and protein; helps calm skin troubles and relieve hangovers. In season autumn; nationwide.

Ingredients

Main: mung-bean jelly, beef, water dropwort, mung-bean sprouts, gim, egg garnish · Seasoning: soy sauce, vinegar, sesame oil, sesame

Simple recipe

1. Julienne the mung-bean jelly and blanch.
2. Stir-fry the beef and blanch the water dropwort.
3. Julienne the gim and egg garnish.
4. Toss with soup soy sauce and sesame oil.
5. Plate by color and serve as tang-pyeongchae.

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A Glass · Traditional pairing