Korean Food Story
- Shabnam(이슬) / 2014.12.05
Tangpyeongchae is a court cuisine characterized by its colorful appearance and for the harmonious taste created by its ingredients. It's made from mung bean jelly or cheongpomuk (청포묵), beef, watercress, bean sprouts, seaweed and eggs.
The name “tangpyoengchae” (탕평채, 蕩平菜) was created by the 21st king of Joseon, King Yeongjo (영조, 英祖) (1694-1776). The name is derived from the expression tangtang pyeongpyeong (탕탕평평, 蕩蕩平平) which means "being equal without taking any sides." Having experienced severe conflict among political factions, Yeongjo carried out his Tangpyeong Policy to resolve conflict and strife and to pursue harmony across his kingdom. To emphasize the meaning of the policy, he created a dish made from mung bean jelly that was harmonized with the other ingredients and called it tangpyeongchae. He used to eat vegetable dishes, such as tangpyeognchae, every day, and he died at the age of 83, enjoying the longest life of any Joseon king.
Tangpyeongchae is a springtime seasonal dish. The white color of the mung bean jelly is in colorful harmony with the other ingredients. Mung beans contain a lot of essential amino acids and unsaturated fatty acid that help digestion and with the detoxification of accumulated bodily wastes.
Tangpyeognchae is known for its harmonious taste and the colorful beauty created by the various ingredients and the mung bean jelly. King Yeongjo of Joseon named the dish tangpyeongchae in a wish to pursue harmonized policies across his kingdom.
300 grams of mung bean jelly
3 cups of water
1/2 teaspoon of salt
1/2 teaspoon of sesame oil
100 grams of beef (rump preferred)
2 teaspoons of soy sauce
1/2 tablespoon of sugar
1 teaspoon of chopped green onions
1/2 teaspoon of minced garlic
1/2 teaspoon of sesame salt
1/3 gram of ground pepper
1/2 teaspoon of sesame oil
100 grams of bean sprouts
50 grams of watercress
2 cups of water
1 gram of salt
5 grams of red chilies
1 sheet of laver
1 teaspoon of canola oil
Seasoned soy sauce:
2 teaspoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of sugar
1 teaspoon of sesame salt
1. Cut the mung bean jelly into "noodles" or strips that are 7 centimeters long and about 1/2 centimeter thick.
2. Clean the blood from the beef. Cut the meat into strips that are 5 centimeters long and 1/3 centimeter thick. Marinate the beef.
3. Remove the tails and heads of the bean sprouts and cut them in strips that are 5 centimeters long and 1/3 centimeters thick. Wash the red chilies and halve them to remove the seeds. Cut the chilies into strips that are 3 centimeters long and 1/3 centimeters wide.
4. Separate the egg white and the yolk and fry each separately. Cut each into strips that are 4 centimeters long and 1/3 centimeters wide.
5. Make the seasoned soy sauce.
Clean the blood from the beef. Cut the meat into strips and marinate.
1. Boil the water in a pot over high heat for 3 minutes. Add the mung bean jelly when it boils. Poach the jelly for 1 minute. Strain the jelly and season it with the seasoning.
2. Boil water in another pot over high heat for 2 minutes. When it boils, add the salt and bean sprouts and cook for 2 minutes. Add the watercress for 1 minute. Rinse the watercress in water and cut them into strips 4 centimeters long.
3. Preheat a frying pan with canola oil. Stir-fry the beef over a medium heat for 2 minutes.
4. Heat the laver over low heat for 1 minute and crush it all together.
5. Put the jelly, beef, bean sprouts and watercress in a bowl. Add the seasoned soy sauce to the bowl and mix it all together. Add the chilies, laver and egg pieces on top.
Mix the mung bean jelly, beef, bean sprouts and watercress in a bowl with the seasoned soy sauce. You can add or subtract the sauce according to individual taste.
Rice beef noodle soup (" Sollongtang")
("sollongtang") is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. It is served with rice as the main meal and is accompanied by side dishes and a radish"kimchi" called "kaktugi".
Preparation procedure for rice beef noodle soup ("sollongtang")
Ingredients (4 servings)
1/2 lb beef rib steak
1 1/3 IB. shank of beef
1/2 whole Korean radish
1/4 Ib. Chinese noodles
1 large green onion
5 cloves garlic
Salt, black pepper and MSG
Cut the beef into pieces and divide the radish into two pieces. Boilthe beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into peices 1/8" thick.
Add the meat, radish and crushed garlic to the broth. Then boil again.
Cut large green onion into rings. Add salt, black pepper, and gren onion and check thr seasoning by salt before serving.
Mixed vegetables with beef ("chapche")
Mixed vegetables with beef ("chapche") is usually made when there are some celebration or party. But it is easy to make and now is served in any time people want. The dishes contains seasoned beef, vegetables, and noodles. Its taste is sweet and very special.
Preparation procedure for mixed vegetables with beef ("chapche")
Ingredients (4 servings)
5 oz lean beef
A: 2 T soy sauce, 1 T sesame oil,1 t sugar, 1/2 cooking wine.
Crushed garlic, roasted sesame seeds, finely chopped green onion
1 3/4 oz bean threads, i green onion, 4 dried mushrooms, soacked in water, 1 oz carrot, 1/3 oz dried cloud ear mushrooms, soacked in water.
1 green peper, 2/3 t salad oil, salt and pepper.
B: 1 t roasted sesame seeds, 2/3 t soy sauce, 1/2 t sugar
1/3 t sesame oil, crushed garlic, pepper, MSG
In salted boiling water, cooked bean threads 3- 4 minutes until transparent.
Drain and cut into 2 1/2 inch length.
Cut beef and make it into strips.
Combine A and add beef to marinate.
Slice green onion diagonally.
Cut mushrooms into strips.
Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into the strips.
Heat salad oil and add green onion. Cook briefly and seas on with salt and pepper. In the same manner cook all vegetables.
Heat salad oil and cook beef strips.
Combine B. Add bean threads and mix well.
Add vegetables and beef. Mix and serve it.
1.Boil fish and ginger until only the bones are left.
2.Then carefully remove the bones of fish.
3.Boil the fish meat and soaked rice in the broth.
4.Add Sujebi and glass noodles and steam it.
5.Now add red pepper paste ,green onions,seasoned leaf and spearmint.
6.Be careful your food don't stick the pot.
It's perfect food for cold and hot days as well as for curing hangovers!!!!
Tteokbokki is one of my favorite Korean food. If you live outside Korea, then the only option to get this food is from korean Restaurant. But there's no Korean reataurant in my city until recently. So I decided to make tteokbokki by myself because actually it's quite easy to make! Therefore I want to share an easy recipe to make tteokbokki (source: http://www.koreanbapsang.com/2012/03/tteokbokki-spicy-stir-fried-rice-cakes.html). I modified and omit some of the ingredients because sometimes it's not available.
1 pound tteokbokki tteok 떡볶기떡 (about 24 3-inch long rice cake pieces)
1 sheet of eomuk 어묵 (fish cake - aka oden) --> sometimes I change it with fishball or just omit it completely
4 ounces green cabbage (yangbaechu, 양배추)
1 - 2 scallions --> or spring onion
3 cups anchovy broth (or water) --> I usually use Japanese dashi stock (as it easier to get here)
3 tablespoons Korean red chili pepper paste (gochujang, 고추장)
1 - 3 teaspoons Korean red chili pepper flakes (gochugaru, 고추가루) - optional for extra heat
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon corn syrup (or 1 more tablespoon sugar)
2 teaspoons minced garlic
1 teaspoon sesame oil --> I usually omit this and it taste just fine
1. Make anchovy broth (or dilute the dashi powder is you use one). Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
2. Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients, except the sesame oil. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).
3. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
4. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Taste the sauce, and adjust the seasoning if needed. Add the sesame oil right before turning the heat off. Serve immediately.
5. Tteokbokki doesn't reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.
Here are some notes based on my experience:
- don't boil the sauce too long as it will be thickened along the time. At first it may seems not thicken enough, but trust me once it cooled down, the sauce can be very thick.
- the flavor come out from the broth, so make sure you use the right broth!
So that's it. I hope you'll try the recipe and please share how it come out :)