21/11/2024
I 💖 Korea - Korean Recipe(Hansik)
Tangpyeongchae
Mung bean jelly is julienned and mixed with ingredients including pan fried meat, vegetables and decorated with julienne egg whites and yolks.
INGREDIENTS (SERVE 4)
1 mung bean jelly (1 lb, 500g) 3 oz (90g) beef (top round) 3 oz (90g) Korean watercress 5 oz (150g) mung bean sprouts 1 red chili pepper (½ oz, 15g) 1 egg 1 sheet dried laver salt, vegetable oil as needed
Marinade for beef
1 tablespoon soy sauce, 2 teaspoons sugar, 1 teaspoon minced green onion, ½ teaspoon minced garlic, ½ teaspoon sesame oil, ½ teaspoon toasted sesame seeds, crushed, pinch of ground black pepper
Cho-ganjang (Soy sauce with vinegar)
1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon white vinegar, 1 tablespoon water
PREPARATION
Slice off the hardened top of the mung bean jelly and cut into 2⅓× × -inch (6×0.5×0.5-cm) sticks. Blanch them in boiling water with salt and drain.
Cut the beef into julienne along the grain. Combine all the ingredients of the marinade for beef in a small bowl and add the beef. Marinate the beef for 10 minutes.
Tear the leaves off from Korean watercress and blanch the stems in boiling water. Shock in cold water and drain. Cut them into 1½-inch (4-cm) long segments.
Remove the heads and tails from the mung bean sprouts. Blanch them in boiling salted water. Shock in cold water and drain.
Halve the red chili pepper lengthwise and remove the seeds. Julienne them finely.
Separate egg yolks and egg whites into two bowls and beat them well with a pinch of salt.
Toast the dried laver. Place it in a plastic bag and break it into small pieces.
In a small bowl, combine all the ingredients of the cho-ganjang.
COOKING
In a skillet, heat the vegetable oil over high heat and stir-fry beef quickly. Set aside to cool.
Pan-fry the yolks and whites separately on a lightly greased skillet over low heat into very thin sheets. Cut them into 1½-inch (4-cm) long fine julienne.
In a big bowl, combine all the prepared ingredients, except some of stirfried egg strips. Add cho-ganjang and toss them lightly.
Arrange them on a serving plate and garnish with remaining stir-fried egg pieces on top.
TIP
Muk is made by boiling starch in water to make paste and then letting it cool. Originally, this dish was mixed with cho-ganjang for a sour taste, but it can be made with freshly mixed with salt and sesame oil instead.
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