Cheongpomuk Muchim

About the dish

Cheongpomuk muchim tosses silky mung-bean jelly with ingredients of many colors, and is also called tangpyeongchae — the dish King Yeongjo is said to have enjoyed while debating his Tangpyeong policy of impartial rule. The harmony of black, white, green and red carries a message of unity in every bite.

Key ingredient

Mung beans (nokdu) — renowned for cooling heat and flushing toxins, easing swelling and calming troubled skin; rich in protein and essential amino acids, they also help shake off a hangover. Autumn harvest, grown nationwide.

Ingredients

Main: cheongpomuk (mung-bean jelly), beef, minari (water dropwort), mung-bean sprouts, gim, egg ribbons · Seasoning: soy sauce, vinegar, sesame oil, sesame seeds

Simple recipe

1. Slice the mung-bean jelly into strips.
2. Blanch it briefly in boiling water until translucent.
3. Prepare the minari, gim and egg ribbons.
4. Toss everything with soup soy sauce and sesame oil.
5. Arrange the colors in harmony, tangpyeongchae-style, and serve.

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A Glass · Traditional pairing