Mung Bean Jelly Salad
…. Sliced mung bean jelly mixed with pan-fried beef, mushrooms, water parsley, and toasted seaweed. Mung bean jelly salad is referred to as tangpyeongchae in Korean. Mung bean jelly was used in more luxurious dishes than acorn jelly. My mother used to carefully pan-fry beef and put this dish on the table. I remember my sister only ate the ingredient she liked, which was beef. I was complaining when she only ate the beef. Thinking about it now makes me laugh. Now I can make anything for my sister, but she lives far away in Seoul, Korea. I feel good today because these longings remind me of my sister. I prepared all ingredients thinking of my mother’s special dish.
Servings: 3–4
Time: 1 hour plus 4 hour for soaking mung bean powder with cold water and cooling down mung bean jelly
Ingredients:
- 1 cup mung bean powder
- 6 cup water
- 1 tsp sea salt
- 1 tbsp perilla oil
For salad:
- 200 g beef ribeye, julienned
- 4 shiitake mushrooms
- 200 g water parsley, parboiled
- 1 egg
- 2.5 tbsp Mat-Gan-Jang
- 2 tsp sesame oil
- 1 tsp garlic, minced
- 1 tsp vinegar
- sea salt to taste
- toasted sesame seeds to taste
- avocado oil to taste
- black pepper to taste
- seaweeds to taste
Cooking Instructions:
- Put the mung bean powder into a pot and add the water into the pot to mix well. Set aside for 30 minutes(soak mung bean powder in water).
2. After 30 minutes, heat the pot with high heat and boil it to stir well so that it doesn’t stick on the bottom of the pot. Add the sea salt into the pot.
3. After boiling it, heat down the pot to low heat and add the perilla oil into the pot to keep stirring it for 15–20 minutes until it becomes like porridge.
4. Pour the mung bean jelly into a tray(brush some perilla oil inside) and cool down for 3–4 hours with a lid.
5. Meanwhile, marinate the beef, 1.5 tbsp Mat-Gan-Jang, garlic, sesame oil, and black pepper into a bowl well and set aside.
6. Heat a pan with medium high heat and add 1 tsp avocado oil and marinated beef to stir fry them until the moisture is gone. Set aside.
7. Heat a pot with medium high heat and add 4 cup water to boil. After boiling, parboil the water parsley into the pot for 1–2 minutes. Sift the water parsley with a strainer and set aside.
7. Mix the parboiled water parsley, a pinch of sea salt, 1 tsp sesame oil, and toasted sesame seeds into a bowl well softly and set aside.
8. Beat the egg with a little salt and heat up a pan with low heat and add some oil.
9. Pour the egg into the pan to spread thinly. Turn off the heat and let it cook on the hot pan for 1 minute. Flip it over and let it sit on the pan for 1 more minute.
10. Transfer it to a tray and cool down. Slice it into thin strips and set aside.
11. Heat the same pan with medium heat and add the 1 tsp avocado oil and shiitake mushroom to stir fry them for 1 minute.
12. Add 1 tbsp Mat-Gan-Jang and vinegar into the pan to stir fry them for 2 minutes. Set aside.
13. After 3–4 hours, cut the mung bean jelly and set aside.
14. Mix the cooked beef, water parsley, shiitake mushrooms, and egg stripes into a bowl well softly(add some Mat-Gan-Jang, if it’s too bland).
15. Serve it with toasted seaweeds on top of the mixed mung bean jelly.
You can also view this recipe on instagram.
