Tangpyeongchae: A Vibrant and Nutritious Korean Royal Dish
Tangpyeongchae: A Vibrant and Nutritious Korean Royal Dish
Tangpyeongchae | Korean Cuisine Certification Practical Exam | 35-Minute Recipe
Though the recipe process might seem long and daunting, following the requirements carefully will significantly increase your success rate! This dish is a beautiful representation of Korean harmony, with each ingredient prepared separately and then brought together. It’s not only visually appealing but also packed with nutrients. Let’s master this classic for your certification exam within the 35-minute time limit! [Exam Requirements] a. Mung bean jelly (cheongpomuk) should be cut into 0.4cm x 0.4cm x 6cm pieces and blanched before use. b. All other ingredients, including beef, water dropwort (minari), and bean sprouts (sukju), should be cut to a length of 4-5cm. c. Beef, water dropwort, and bean sprouts must be cooked separately. Then, combine them with the blanched mung bean jelly and toss with a soy-vinegar dressing before serving. d. Yellow and white egg crepes should be julienned into 4cm lengths. The seaweed (gim) should be toasted and crumbled as a garnish. Recipes from ‘All the Recipes in the World’ by ManyRecipe.
Provided Ingredients- 150g Mung bean jelly (Cheongpomuk)
- 20g Lean beef
- 20g Bean sprouts (Sukju)
- 10g Water dropwort (Minari)
- 1 egg
- 1/4 sheet Roasted seaweed (Gim)
- 20ml Soy sauce
- 2 cloves Garlic, minced
- 1 segment Scallion
- 1g Whole black peppercorns
- 5ml Sesame oil
- 5g Sugar
- 5g Toasted sesame seeds
- 5ml Vinegar
- 10ml Cooking oil
- 5g Salt
Cooking Instructions
Step 1
Prepare a pot of water and bring it to a boil for blanching the mung bean jelly, water dropwort, and bean sprouts.
Step 2
Finely mince the scallion segment and the 2 cloves of garlic. (The minced aromatics will be used for seasoning the beef.)
Step 3
Trim off any uneven ends of the mung bean jelly. Cut it into precise pieces measuring 0.4cm x 0.4cm x 6cm, as per the requirements. Set the cut jelly aside.
Step 4
Clean and trim the water dropwort, then cut it into 4cm lengths. Trim the roots off the bean sprouts and wash them thoroughly.
Step 5
Once the water is at a rolling boil, add 1/4 teaspoon of salt. Blanch the bean sprouts for just 10 seconds, then immediately rinse them under cold water and squeeze out excess moisture. Repeat this process for the water dropwort, blanching for 10 seconds and then rinsing in cold water and squeezing dry. (It’s crucial to blanch quickly to maintain crispness.)
Step 6
Add the cut mung bean jelly to the boiling water and blanch until it becomes translucent (about 1-2 minutes). Carefully remove the jelly, drain it well, and ensure the pieces maintain their shape.
Step 7
Season the drained mung bean jelly with 1/3 teaspoon of salt and 1 tablespoon of sesame oil, gently tossing to coat. For the bean sprouts, add 2 pinches of salt and 1 teaspoon of sesame oil, tossing lightly to season. (Ensure both are seasoned adequately.)
Step 8
Separate the egg white and yolk into two bowls. Whisk each thoroughly. Lightly oil a non-stick pan over low heat. Pour a thin layer of the whisked egg white to form a crepe; cook until set, then flip and cook briefly. Repeat with the egg yolk. Let the crepes cool.
Step 9
Once cooled, thinly julienne the yellow and white egg crepes into pieces measuring approximately 0.1cm x 0.1cm x 3cm. Handle them carefully to avoid breakage.
Step 10
Trim any sinew or fat from the lean beef. Slice it into strips approximately 4-5cm in length, according to the requirements.
Step 11
In a bowl, combine the sliced beef with 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon minced scallion, 1/2 teaspoon minced garlic, a pinch of black pepper, a pinch of toasted sesame seeds, and 1/2 teaspoon sesame oil. Mix well to marinate the beef.
Step 12
Toast the roasted seaweed sheet in a dry pan over medium heat, flipping until it becomes crisp. Crumble it once cooled. Heat a lightly oiled pan over high heat. Add the marinated beef and stir-fry quickly until cooked through, ensuring it doesn’t clump together.
Step 13
In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon vinegar to create the soy-vinegar dressing. (The ratio is 1:1:1 for soy sauce, sugar, and vinegar.)
Step 14
In a large bowl, combine the seasoned mung bean jelly, seasoned bean sprouts, stir-fried beef, and blanched water dropwort. Drizzle the prepared soy-vinegar dressing over the ingredients and gently toss to combine, being careful not to mash the ingredients. (The egg crepes and crumbled seaweed are for garnish and should not be added at this stage.)
Step 15
Arrange the mixed Tangpyeongchae attractively on a serving plate. Garnish generously with the crumbled roasted seaweed and the julienned yellow and white egg crepes. Your beautiful and delicious Tangpyeongchae is ready to be served!
