Tangpyeongchae (seasoned mungbean starch jelly with vegetables)

The name of the dish shows the strong yearning for the pacification (tangpyeong) of the Four Factions during the King Jungjo era of the Joseon dynasty.Mungbean starch jelly is sliced and thin-sliced beef, mungbean sprouts, watercress, red pepper, and seaweeds are added. Then, seasonings of salt, sugar, roasted sesame powder with salts, sesame oil, and soy sauce with vinegar are mixed with the main ingredients.

* Watercress is an alkaline food rich in vitamins. It is known to have effects in decreasing blood pressure, fever, sedation, and hangover.


Ingredients

1 mungbean starch jelly, rounded beef 100g, watercress 100g, mungbean sprouts 100g, 1 egg, 1 sheet of dried laver, shredded red pepper

Beef seasonings: soy sauce 1 Tbsp, sugar Tbsp, chopped green onions 2 tsp, chopped garlic 1 tsp, sesame oil 1 tsp, crushed sesame seeds 1 tsp, black pepper

Seasonings:soy sauce 1Tbsp, vinegar 1Tbsp, sugar 1 tsp


Directions

1) Cut the mungbean starch jelly into 0.7x0.7cm -size strips, and parboil in boiling water

2) Cut the beaf into thin strips; season with beef seasonings. Then stir-fry and cool.

3) Separate the egg into yolk and white, pan-fry to make egg sheets, and cut them into strips.

4) Wash and trim the watercress. Parboil in boilng salt water and cut to 5cm length.

5) Roast and crush the dried laver.

6) Trim the mungbean sprouts, and parboil in boiling water.

7) Season the prepared ingredients with soy sauce, vinegar, and sugar. Put them on a plate, and top with egg strips and shredded red peppers.