Ingredients

• 500 g mung bean jelly (cheongpomuk)
• 90 g beef (round)
• 90 g water dropwort (minari)
• 150 g mung bean sprouts
• 1 red chili pepper (15 g)
• 1 egg
• 1 sheet gim (seaweed)
• a little salt
• a little cooking oil
• Beef seasoning sauce: 1 tbsp soy sauce
• 2 tsp sugar
• 1 tsp minced green onion
• 1/2 tsp minced garlic
• 1/2 tsp sesame oil
• 1/2 tsp sesame seeds
• a little black pepper
• Tangpyeongchae seasoning (cho-ganjang): 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vinegar
• 1 tbsp water

Instructions

1. Trim the hard surface from the mung bean jelly and cut it into thin strips about 6 x 0.5 x 0.5 cm. Blanch in boiling salted water, then drain.
2. Cut the beef into thin strips along the grain and marinate it for 10 minutes with all the beef seasoning ingredients.
3. Trim the water dropwort leaves, blanch in boiling salted water, rinse in cold water, squeeze out the water, and cut into 4 cm lengths.
4. Trim the mung bean sprouts, blanch in boiling salted water, rinse in cold water, and drain well.
5. Halve the red chili pepper, remove the seeds, and cut it into fine strips.
6. Separate the egg yolk and egg white, season lightly with salt, and beat each separately.
7. Toast the gim, put it in a plastic bag, and crush it finely.
8. Mix the soy sauce with the remaining dressing ingredients to make the tangpyeongchae seasoning.
9. Heat a little oil in a pan and stir-fry the marinated beef over medium heat, then let it cool.
10. Make thin yellow and white egg garnishes separately and cut them into thin 4 cm strips.
11. Reserve a little egg garnish for topping, combine all remaining ingredients in a large bowl, add the seasoning, and mix lightly and evenly.
12. Arrange the tangpyeongchae neatly on a plate and top with the reserved egg garnish.