''Tangpyeong-chae'' * (, 蕩平菜) or mung bean jelly salad is a Korean dish that was part of the

Korean royal court cuisine Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cooker ...

. It is made by mixing

julienned Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimmi ...

nokdumuk ''Nokdu-muk'' (, 綠豆- ; "mung bean jelly",) is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (, 淸泡-), which literally means "clear froth jelly," owing to ...

'',

mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata ...

sprouts,

watercress Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family Brassicaceae. Watercress is a rapidly growing perennial plant native to Europe and Asia. It is one of the oldest known leaf v ...

, stir-fried shredded beef, thinly shredded red pepper and lightly broiled '' gim''. ''Tangpyeongchae'' is seasoned with a sauce made with ''

ganjang Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...

'', vinegar, sugar, sesame seeds and

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

. The dish is most often eaten in late spring and summer.

History

According to ''

Dongguksesigi Dongguksesigi (동국세시기,東國歲時記) is a book explaining the traditional customs of the year in Korea, written during the Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), offi ...

'' (

hangul The Korean alphabet, known as Hangul, . Hangul may also be written as following South Korea's standard Romanization. ( ) in South Korea and Chosŏn'gŭl in North Korea, is the modern official writing system for the Korean language. The l ...

: ,

hanja Hanja (Hangul: ; Hanja: , ), alternatively known as Hancha, are Chinese characters () used in the writing of Korean. Hanja was used as early as the Gojoseon period, the first ever Korean kingdom. (, ) refers to Sino-Korean vocabulary, ...

: 東國歲時記), a book written in 1849, ''tangpyeongchae'' derived from a political situation.

King Yeongjo Yeongjo of Joseon (31 October 1694 – 22 April 1776), personal name Yi Geum (Korean: 이금, Hanja: 李昑), was the 21st monarch of the Joseon dynasty of Korea. He was the second son of King Sukjong, by his concubine Royal Noble Consort Suk ...

of the

Joseon dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and r ...

was concerned about severe conflicts between political parties. Therefore, he tried to resolve the strife between major four parties by frequently holding feasts to make the mood friendly. The ''Tangpyeong policy'' (hangul: , hanja: 蕩平策) which literally means the policy for "harmony" and "meditation" is regarded as his greatest achievement. He selected people regardless of their party affiliation. At the beginning of the feast, the king presented ''tangpyeongchae'' before the government officers and other politicians, and then said, "As you see, there are four different ingredients (''

'', ''gim'', beef and dropwort) that have four distinguishable colors and flavors. But they are harmonized so well that they taste beautiful together." His speech was a great lesson to all those who participated in that party.

References

*
Tangpyeongchae
at

Doosan Encyclopedia ''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Group, Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and ...

Tangpyeongchae
at Korean Culture Encyclopedia

External links

Tangpyeongchae recipe
{{Salads Korean royal court cuisine Muk (food) Salads Korean beef dishes