Name: Tangpyeongchae (Mung Bean Jelly Salad)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings as a side dish
Cuisine: Korean
Ingredients: 400g cheongpomuk (mung bean jelly), cut into 1/4-inch wide strips; 80g lean beef, preferably sirloin, cut into very thin matchsticks; 1 teaspoon soy sauce, for the beef; 1/2 teaspoon toasted sesame oil, for the beef; 1/2 teaspoon sugar, for the beef; 1 small garlic clove, minced, for the beef; 1 pinch freshly ground black pepper; 60g minari (Korean dropwort), trimmed and cut into 2-inch lengths; 1/4 teaspoon salt, for blanching and seasoning the minari; 2 large eggs, separated; 1 pinch salt, for the eggs; 1 teaspoon neutral oil, for cooking the egg and beef; 1 sheet roasted gim (seaweed), cut or torn into thin strips; 1 tablespoon toasted sesame seeds; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon sugar; 1 teaspoon maesil-cheong (Korean green plum syrup) or 1/2 teaspoon honey, optional; 1 tablespoon water; 1/2 teaspoon finely minced garlic; 1 teaspoon finely chopped scallion; 1/2 red chili, seeded and cut into fine threads, optional

Question 1

How long do I blanch mung bean jelly for tangpyeongchae?

Accepted Answer

Blanch cheongpomuk mung bean jelly strips for 30 seconds in gently boiling water, just until the strips turn clearer and more supple. Lift the jelly out with a wide slotted spoon or spider. A hard boil frays the edges and makes the mung bean jelly break during tossing.

Question 2

What can I substitute for minari in tangpyeongchae?

Accepted Answer

Use blanched spinach stems or very young watercress if you cannot find minari, also called Korean dropwort. Spinach stems keep the texture mild, while young watercress tastes sharper. Blanch the substitute briefly, squeeze gently, and season lightly so the green vegetable stays clean and bright.

Question 3

Why is my mung bean jelly breaking when I toss tangpyeongchae?

Accepted Answer

Mung bean jelly breaks when the strips are cut unevenly, boiled too hard, drained poorly, or stirred aggressively. Cut cheongpomuk into even 1/4-inch strips, blanch for 30 seconds at a gentle boil, drain well, and toss by lifting with fingers or wide chopsticks instead of stirring.

Question 4

Can I make tangpyeongchae ahead of time?

Accepted Answer

Prepare tangpyeongchae components ahead, but blanch and dress the mung bean jelly close to serving. Season raw beef up to 1 day ahead, slice egg jidan up to 6 hours ahead, and mix the dressing 1 day ahead. Once dressed, tangpyeongchae is best within 30 minutes.

Question 5

When should I add gim to tangpyeongchae?

Accepted Answer

Add roasted gim seaweed near the end when assembling tangpyeongchae, after the mung bean jelly has been lightly dressed. Late addition keeps the gim fragrant and slightly textured. Adding gim too early makes the seaweed limp, dark, and scattered through the whole salad.

Question 6

How do I cook egg jidan for tangpyeongchae without browning it?

Accepted Answer

Cook egg jidan over low heat in a lightly oiled nonstick skillet wiped almost dry. Beat yolks and whites separately with a pinch of salt, cook each into a thin sheet, and avoid browning. Cool the sheets before slicing them into fine yellow and white threads.

Culinary Explorer

Tangpyeongchae (Mung Bean Jelly Salad)

Ingredients

cheongpomuk (mung bean jelly)

lean beef, preferably sirloin

soy sauce, for beef

Where cooking meets culture.

Ingredient	Quantity
cheongpomuk (mung bean jelly)cut into 1/4-inch wide strips	400g
lean beef, preferably sirloincut into very thin matchsticks	80g
soy sauce, for beef	1 teaspoon