Hi everyone! Today I will make a delicious Korean traditional food made with mung bean jelly. It is called “TangPyeonChae” in Korean. The soft and chewy mung bean jelly mixed with seasoned beef, watercress, egg, and dried laver makes a perfect main dish for your special meal. It is very colorful and tasty. Try it someday. 🙂
Yield: 4 Servings
Short Korean Lesson
- PilTong (필통) = Pencil Case
- JiUGae (지우개) = Eraser
- 2 Cups Mung Bean Jelly (1 lb) (1 tsp Sesame Oil, 1 tsp Sempio Yondu)
- ⅔ Cup Watercress (1.5 oz)
- 2 Eggs (2 Pinches Salt)
- 1 Sheet Roasted Dried Laver
- 1 tsp Sesame Seeds
- ¼ Cup Beef (2.5 oz)
- 1 tsp Soy Sauce
- 1 tsp Green Onion, Finely Chopped
- ½ tsp Garlic, Minced
- ½ Generous tsp Sugar
- ⅛ tsp Sesame Oil
- 2 Pinches Black Pepper
- 2 tsp Soy Sauce
- 1 tsp Water
- 1 tsp Vinegar
- ½ tsp Sugar
Obtain ¼ cup worth of beef and cut it into 2½ inch thin strips. When the beef is fried, the length will shrink to about 2 inch strips.
Combine all the ingredients for the meat into a small bowl. Mix everything together. Marinate the beef while you are preparing the other ingredients.
Mix all the ingredients for the sauce. Put it in the refrigerator for later.
Cut about 2 cups worth (1 lb) of mungbean jelly into 2-inch thick strips.
Add the mungbean jelly strips to boiling water for about 30 seconds on medium-high. The mungbean jelly color will change from white to a blueish clear color when it’s done.
30 seconds later, drain it. Add the cooked mungbean jelly, 1 tsp of sesame Oil, and 1 tsp of Sempio Yondu into a bowl and mix them all together. Set it aside for later. You can use some salt to season the mungbean jelly instead of Sempio Yondu in this step.
Make jidan with 2 eggs and 2 pinches of salt. I already posted a video to show how to make jidan, so please check it out.
Cut the jidan into 2 inch thin strips.
Obtain about 1.5 oz of prepared watercress. To prepare it, wash it and remove the leafy parts.
Cut the watercress into 2 inch length pieces.
Blanch the watercress. Boil it for about 30 seconds on medium-high.
30 seconds later, quickly put the cooked watercress in ice water (or at least very cold water). Then drain it and squeeze out the water. The ice water helps to retain the green color of the watercress.
On a heated pan, fry the marinated beef for about 5 minutes, or until the beef has completely cooked on medium.
Cut 1 sheet of roasted dried laver into 2-inch thin strips with a scissors.
In a large mixing bowl, add the seasoned mungbean jelly, watercress, egg, and beef.
Then, add the dried laver and egg. Sprinkle 1 tsp of sesame seeds.
Right before you serve this dish, pour some of the refrigerated sauce on top of everything. Depending on your tastes, you can adjust the amount of the sauce. Mix everything together and serve.
It has a balance of nutrition and is low in calories, so it gives you a good light feeling after you finish eating it. Of course, more than anything, the flavor is good. Maybe you can try this dish for this coming Lunar New Year, which is what I’m planning to do this year. Enjoy!