Tangpyeongchae: A Harmonious Royal Dish with Five Colors
Tangpyeongchae: A Harmonious Royal Dish with Five Colors
Recommended for Housewarming Parties: Authentic Korean Royal Cuisine, Tangpyeongchae
Last fall, for my club friends’ housewarming party, I made Tangpyeongchae along with a beef and vegetable roll. The name ‘Tangpyeongchae’ originates from the phrase ‘Tang탕평평 (Tang탕pyeongpyeong)’, meaning balanced and impartial. This dish is a beautiful representation of harmony. With its vibrant colors and fresh ingredients, Tangpyeongchae is perfect for entertaining guests or for special occasions. It’s a delightful royal dish featuring green mung bean jelly, which is also diet-friendly. Let me guide you through this wonderfully balanced recipe.
Tangpyeongchae Ingredients- Green mung bean jelly (Cheongpomuk) 400g
- Mung bean sprouts (Sukju namul) 100g
- Water dropwort (Minari) 100g
- Carrot 1/7 of a medium carrot (approx. 20g)
- Egg 1
- Roasted seaweed (Gim) a small amount
- Salt a pinch
- Sesame oil 1.5 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the green mung bean jelly. Cut the cheongpomuk into pieces about 5-6 cm long and 0.7-1 cm thick. Cheongpomuk is a great food for dieting, as it contains only about 37kcal per 100g.
Step 2
We’ll briefly blanch the cheongpomuk. Bring water to a boil with a pinch of coarse salt and blanch the jelly for about 30 seconds to 1 minute. Be careful not to overcook it, as it can break apart easily. Immediately rinse the blanched jelly in cold water to cool it down and drain well. While I was preparing the vegetables, I covered the jelly in a bowl with plastic wrap and stored it in the refrigerator to prevent pieces from sticking together.
Step 3
Now, let’s season the blanched cheongpomuk. Add 0.5 Tbsp of sesame oil and 0.5 tsp of salt, and gently mix it with your hands. It’s important to handle the jelly delicately to avoid breaking it.
Step 4
Next, we’ll prepare the vegetables that add color to the Tangpyeongchae. For the mung bean sprouts, removing the heads and tails will make the dish look cleaner and more refined. This simple step significantly enhances the presentation.
Step 5
Blanch the prepared mung bean sprouts in boiling water for just 30 seconds to 1 minute. Adding a pinch of salt to the boiling water will help maintain their vibrant green color. Rinse the blanched sprouts in cold water to keep them crisp.
Step 6
Water dropwort (minari) adds a refreshing aroma. Wash the minari thoroughly and trim off the tough ends for a clean presentation. If the stems are too long, you can cut them into 2-3 cm lengths.
Step 7
Similarly, blanch the minari in boiling water for about 30 seconds. Minari can become mushy if overcooked, so quickly blanching it over high heat is key. After blanching, rinse in cold water and gently squeeze out excess moisture.
Step 8
Now, let’s prepare the carrot. Finely julienne the carrot. Lightly blanch the julienned carrot in boiling water. This will make it tender yet still slightly crisp. Rinse in cold water and drain.
Step 9
We’ll also prepare a beautiful egg garnish. Beat the egg, removing the chalazae (the white, stringy bits). Pour it thinly into a lightly oiled pan to make an omelet. Once cooked, let it cool slightly, then slice it into thin strips about 5 cm long. Slicing them as thinly as possible will help them blend well with the jelly.
Step 10
Don’t the colors of the mung bean sprouts, minari, carrot, and egg garnish look stunning? Adding crumbled roasted seaweed creates a beautiful display of the five traditional Korean colors (white, green, red, yellow, and black), highlighting the unique character of Korean cuisine. Tangpyeongchae is a feast for the eyes as well as the palate.
Step 11
It’s time to combine everything! In a large bowl, combine the seasoned cheongpomuk with the prepared mung bean sprouts, minari, carrot, and egg garnish. Add the remaining 1/2 tsp of salt and 1 Tbsp of sesame oil. Gently toss everything together, being careful not to break the jelly. Taste and adjust seasoning with more salt if needed.
Step 12
Finally, crumble the roasted seaweed finely and sprinkle it over the Tangpyeongchae. Gently mix once more to distribute the seaweed evenly. The umami from the seaweed adds a wonderful depth of flavor.
Step 13
Serve the finished Tangpyeongchae generously in a serving dish. With its vibrant colors and fresh ingredients, this Tangpyeongchae is an excellent choice for housewarming parties or any festive gathering. Elevate your dining table with this traditional royal dish, perfect for entertaining guests or enjoying with your family on a special occasion!
