 | |
| Alternative names | Mung bean jelly salad |
|---|---|
| Type | Namul |
| Place of origin | Korea |
| Main ingredients | Nokdumuk (mung bean jelly) |
| Ingredients generally used | Mung bean sprouts, Java water dropwort, shredded meat (beef, pork, sea cucumber, or abalone) |
| Korean name | |
| Hangul | 탕평채 / 묵청포 |
|---|---|
| Hanja | 蕩平菜 / 묵淸泡 |
| Revised Romanization | tangpyeong-chae / muk-cheongpo |
| McCune–Reischauer | t'angp'yŏng-ch'ae / muk-ch'ŏngp'o |
| IPA | [tʰaŋ.pʰjʌŋ.tɕʰɛ̝] / [muk̚.tɕʰʌŋ.pʰo] |
Tangpyeong-chae[1] (탕평채, 蕩平菜) or mung bean jelly salad[1] is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-22.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.