Tangpyeongchae (Korean Food Promotion Institute) By Korean Food Promotion InstituteTangpyeongchae takes its name from the Tangpyeong policy of 18th-century King Yeongjo, who sought to end the factional infighting that had consumed the Joseon court and, by his own account, driven him to condemn his son Crown Prince Sado to death. The term refers to rule without partiality.According to the 19th-century reference work "Myeongmulgiryak," the dish was named for this principle of balance, with the four political factions of the era represented through ingredients in contrasting colors. It also draws on obangsaek, the five cardinal colors of traditional Korean cosmology. Red beef, black toasted laver, white mung bean jelly and sprouts, green watercress and yellow egg appear together, dressed in cho-ganjang, a soy-vinegar sauce.Mung bean jelly, or cheongpomuk, is sold refrigerated at Korean grocery stores.Ingredients 500 grams mung bean jelly
90 grams beef (top round)
90 grams Korean watercress
150 grams mung bean sprouts
1 red chili pepper
