Five-Color Green Bean Jelly Salad (Tangpyeongchae)
【Lunar New Year Dish / Guest Welcome Meal】Chef Baek’s Delicious Green Bean Jelly Salad (Tangpyeongchae) Recipe!
As Lunar New Year approaches, we’ve brought you the recipe for ‘Tangpyeongchae,’ a festive and essential dish often found on Korean holiday tables! The five vibrant colors of the ingredients symbolize good fortune. Enjoy this delightful jelly salad, which is both a feast for the eyes and the palate when mixed and eaten warm. Consider making this for your Lunar New Year feast or as an impressive dish for guests!
Main Ingredients- 1 block (approx. 380g) Green Bean Jelly (Cheongpomuk)
- 80g Beef
- 3 stalks Water Parsley (or green parts of Scallions)
- 1/4 Carrot
- 2 Eggs
- 1 sheet Roasted Seaweed (Gim)
- 1/3 Tbsp Sesame Seeds
- 1/2 Tbsp Sesame Oil
Beef Marinade Ingredients- 3 Tbsp Soy Sauce
- 2/3 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 2/3 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- Pinch of Black Pepper
Cooking Instructions
Step 1
Julienne the carrot into thin strips, about 4-5cm long. Using the fine side of a mandoline slicer can help achieve very thin strips.
Step 2
Wash the scallions thoroughly and cut them into 4-5cm lengths. If using water parsley, remove the leaves, blanch the stems in boiling water for 10-20 seconds, then immediately rinse under cold water. Squeeze out any excess moisture and cut into 4-5cm lengths.
Step 3
Finely julienne the beef into strips about 5-6cm long. In a pan, add the beef strips along with the soy sauce, minced garlic, sugar, and pepper. Stir-fry until the beef is well-cooked and seasoned.
Step 4
Blanch the green bean jelly in boiling water for about 5 minutes until softened. Rinse under cold water to cool, then gently julienne it into thick strips. Avoid cutting too thinly, as it can break apart easily.
Step 5
In a large bowl, combine the julienned green bean jelly, carrot, scallions (or water parsley), and cooked beef. Drizzle with sesame oil and gently toss to mix the ingredients without breaking the jelly.
Step 6
Separate the egg whites and yolks. Thinly pan-fry each into an omelet. Once completely cooled, julienne the egg omelets into thin strips, about 4-5cm long. Arrange the mixed jelly, vegetables, and beef on a serving plate. Garnish generously with the julienned egg omelets, crumbled roasted seaweed, and sesame seeds.
Step 7
Your beautiful and delicious Tangpyeongchae is ready! It’s especially wonderful when gently mixed and eaten while still slightly warm. We highly recommend trying this recipe for your Lunar New Year’s table or for special guest gatherings! I’ll be back with another recipe soon. See you then!
