Tangpyeongchae (Mung Bean Jelly Salad)

Ingredients

Mung Bean Jelly(150g), Seasoned Salt(1g), Sesame Oil(5g), Beef(30g) Low-sodium Soy Sauce(20g), Sugar(10g), Sesame Oil(5g), Watercress(20g) Bean Sprouts(20g), Red Bell Pepper(20g), Egg(30g), Seaweed(3g), Whole Sesame(3g) - 양념장 : Low-sodium Soy Sauce(10g), Sugar(10g), Vinegar(10g)

Instructions

1. 1

   Cut the green mung bean jelly into about 6-7cm lengths and lightly toss with seasoned salt and sesame oil.

   
2. 2

   Julienne the beef and stir-fry in soy sauce, sugar, and sesame oil; blanch the watercress, cool in cold water, and cut into 5-6cm lengths; and remove the heads and tails from the bean sprouts and blanch in hot water and cool.

   
3. 3

   Deseed the red bell pepper and cut into about 6cm lengths.

   
4. 4

   Separate the egg into yolk and white, make egg garnish with each, and julienne.

   
5. 5

   Lightly toast the seaweed, put in a bag, and crush to make seaweed flakes.

   
6. 6

   Mix sugar and vinegar evenly into low-sodium soy sauce to make tangpyeongchae seasoning sauce; plate the prepared green mung bean jelly, top with vegetables and meat, top with egg garnish and seaweed flakes, and drizzle with the seasoning sauce to finish.