Photograph of the finished Tangpyeongchae

Korea · Nộm thạch đậu xanh cung đình

Tangpyeongchae

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cheongpomuk (Mung Bean Jelly) Cheongpomuk (Mung Bean Jelly) 1.1 lb
  • Photograph of Beef Beef 5.6 oz
  • Photograph of Water celery Water celery 5.6 oz
  • Photograph of Bean sprouts Bean sprouts 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Nori seaweed Nori seaweed 0.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.3 oz

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.
Start cooking