Tangpyeongchae: A Harmonious Blend of Mung Bean Jelly and Colorful Toppings
How to Make Tangpyeongchae with Cheongpomuk (Clear Mung Bean Jelly)
Hello everyone, it’s Greentea! Thanks to my culinary background specializing in Korean cuisine at work, my elder child has been exposed to a variety of Korean dishes, including royal court cuisine, since they were young. Among these, Tangpyeongchae has been a favorite since childhood. Although it requires a bit more effort than a simple seasoned jelly salad, it’s a dish that allows for a balanced intake of vegetables and meat, and it’s also quite easy to digest. I often made it as a side dish or for birthday celebrations. It’s been a while since I last prepared it, so I’m excited to share this recipe with you today! Let’s recreate this beloved dish together.
Main Ingredients
- 1 pack Cheongpomuk (clear mung bean jelly, approx. 300g)
- 100g Ground or thinly sliced beef
- 50g Mung bean sprouts
- 50g Water parsley (Minari)
- 20g Crushed laver (Gim)
Beef Seasoning
- 1 Tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Minced garlic
- A pinch of chopped green onion (optional)
- A pinch of black pepper
- A pinch of sesame oil
Cheongpomuk Seasoning
- A pinch of salt
- A pinch of sesame oil
- A pinch of sesame seeds
Vegetable Seasoning (Mung Bean Sprouts, Water Parsley)
- A pinch of salt
- A pinch of sesame oil
- A pinch of sesame seeds
- A tiny bit of minced garlic (optional)
- 1 Tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Minced garlic
- A pinch of chopped green onion (optional)
- A pinch of black pepper
- A pinch of sesame oil
Cheongpomuk Seasoning
- A pinch of salt
- A pinch of sesame oil
- A pinch of sesame seeds
Vegetable Seasoning (Mung Bean Sprouts, Water Parsley)
- A pinch of salt
- A pinch of sesame oil
- A pinch of sesame seeds
- A tiny bit of minced garlic (optional)
- A pinch of salt
- A pinch of sesame oil
- A pinch of sesame seeds
- A tiny bit of minced garlic (optional)
Cooking Instructions
Step 1
The first step in making Tangpyeongchae is to marinate the thinly sliced or ground beef. In a bowl, combine the beef with 1 Tbsp soy sauce, 1 tsp sugar, 1/2 tsp minced garlic, a pinch of chopped green onion (if using), a pinch of black pepper, and a pinch of sesame oil. Mix well and let it marinate for about 10 minutes. This marination process helps to remove any gamey smell from the beef and adds depth of flavor.
Step 2
Next, we prepare the star ingredient: Cheongpomuk. Bring a pot of water to a gentle simmer (just before it boils vigorously, when tiny bubbles start to form). Carefully add the Cheongpomuk, which has been sliced into strips about 0.5cm thick. Avoid dropping it into rapidly boiling water, as this can cause it to break apart. The Cheongpomuk is cooked when it turns transparent. Immediately remove it from the water, rinse briefly under cold water to stop the cooking, and drain well in a colander. Transfer it to a mixing bowl or a wide dish.
Step 3
It’s time to season the Cheongpomuk while it’s still warm. Add a pinch of salt, a pinch of sesame oil, and a pinch of sesame seeds to the jelly. Seasoning it while warm allows the flavors to meld beautifully and keeps the jelly tender. Gently toss the ingredients to combine; be careful not to mix too vigorously, as the warm jelly can be fragile and break easily.
Step 4
Now, let’s prepare the colorful vegetables that will adorn the Tangpyeongchae. We’ll be blanching mung bean sprouts and water parsley. First, blanch the mung bean sprouts in boiling water until they are crisp-tender, then immediately drain and rinse them in cold water. Squeeze out any excess water. Do the same for the water parsley, blanching it briefly before rinsing in cold water and squeezing out the moisture. For the seasoned vegetables, gently toss the blanched sprouts and parsley with a pinch of salt, a pinch of sesame oil, and a tiny bit of minced garlic (if desired) for a refreshing taste.
Step 5
Now, cook the marinated beef in a pan over medium-low heat until fully cooked, making sure the seasoning doesn’t burn. Use chopsticks or a fork to break up the beef as it cooks, ensuring it’s evenly done and tender.
Step 6
All the components are ready! Now it’s time to assemble the Tangpyeongchae beautifully on a serving plate. Start with a layer of the seasoned Cheongpomuk. Then, artfully arrange the blanched and seasoned mung bean sprouts and water parsley over the jelly. Top with the flavorful stir-fried beef. Finally, sprinkle generously with crushed laver (Gim) for a delightful finish. This dish is now a feast for both the eyes and the palate! For added color and variety, feel free to include other blanched vegetables like zucchini, carrots, or spinach. The crisp mung bean sprouts, savory Gim, and delicious beef are essential elements that make Tangpyeongchae truly special.
