Tangpyeongchae

Method

1. 1 Slice the mung bean paste into long strips, blanch in boiling water for 1 minute, then immediately rinse with cold water.
2. 2 Slice the beef into strips, marinate with soy sauce and sesame oil for 15 minutes, then stir-fry for 3 minutes until cooked through.
3. 3 Blanch the celery and bean sprouts for 1 minute each, drain well, and cut into pieces.
4. 4 Spread the egg mixture into thin sheets, then cut them into strips. Lightly grill the seaweed and crumble it.
5. 5 Prepare the dressing by mixing soy sauce, vinegar, sugar, and sesame oil, gently stirring everything together, then sprinkle with sesame seeds.