Tangpyeong-chae
| Alternative names | Mung bean jelly salad |
|---|---|
| Type | Namul |
| Place of origin | Korea |
| Main ingredients | Nokdumuk (mung bean jelly) |
| Ingredients generally used | Mung bean sprouts, Java water dropwort, shredded meat (beef, pork, sea cucumber, or abalone) |
| Korean name | |
| Hangul | 탕평채; 묵청포 |
| Hanja | 蕩平菜; 묵淸泡 |
| RR | tangpyeongchae; mukcheongpo |
| MR | t'angp'yŏngch'ae; mukch'ŏngp'o |
| IPA | [tʰaŋ.pʰjʌŋ.tɕʰɛ̝]; [muk̚.tɕʰʌŋ.pʰo] |
Tangpyeong-chae (Korean: 탕평채; Hanja: 蕩平菜) or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.