Tangpyeong-chae

Tangpyeong-chae is a traditional Korean dish that was created during the reign of King Yeongjo of Joseon. The dish was named after the policy of Tangpyeong, which was pursued by King Yeongjo to balance the power between political parties. Tangpyeong-chae is a type of japchae, a dish made from sweet potato noodles.

History

The dish was first created during the reign of King Yeongjo of the Joseon Dynasty. The king was known for his policy of Tangpyeong, which aimed to balance the power between rival political factions. The dish was named Tangpyeong-chae to reflect this policy, as it is made from a balanced mix of ingredients.

Ingredients

Tangpyeong-chae is made from mung bean jelly, beef, eggs, seaweed, and various vegetables. The mung bean jelly is made by grinding soaked mung beans into a paste, boiling it, and then cooling it until it solidifies into a jelly-like substance. The beef and eggs are cooked separately, and the vegetables are usually stir-fried.

Preparation

The mung bean jelly is cut into thin strips and mixed with the beef, eggs, and vegetables. The dish is then seasoned with soy sauce, sesame oil, and vinegar. It is usually served cold, making it a popular dish during the summer months.

Cultural significance

Tangpyeong-chae is often served during Jesa, a traditional Korean ceremony held to honor ancestors. The dish is also commonly served at banquets and on special occasions.

File:Tangpyeongchae.jpg

Tangpyeong-chae, a traditional Korean dish made from mung bean jelly, beef, eggs, and vegetables.

See also

• Korean cuisine
• Japchae
• King Yeongjo
• Joseon Dynasty

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