The 12th episode of K-Food Webtoon Series is Tangpyeongchae!

Today, we would like to introduce Tangpyeongchae (mung bean jelly (made from mung bean powder) with five colored ingredients - stir-fried meat, vegetables, julienned fried egg, and laver - in a cho-ganjang (soy sauce with vinegar).

The KCC launched the K-Food Webtoon series last April to introduce Korean food and recipes to provide an opportunity to learn to cook and try Korean food from home. We hope you will try these recipes and continue to experience Korean culture at home.

Past Episodes:

#1 Sujebi: http://canada.korean-culture.org/en/1155/board/919/read/102497

#2 Galbi-jjim: http://canada.korean-culture.org/en/1155/board/919/read/102667

#3 Bibim-guksu: http://canada.korean-culture.org/en/1155/board/919/read/102810

#4 Gungjung Tteok-bokki: http://canada.korean-culture.org/en/1155/board/919/read/103031

#5 Samgyetang: http://canada.korean-culture.org/en/1155/board/919/read/103289

#6 Kong-guksu: http://canada.korean-culture.org/en/1155/board/919/read/103450

#7 Kimchi-bokkeum-bap: http://canada.korean-culture.org/en/1155/board/919/read/103682

#8 Pajeon: http://canada.korean-culture.org/en/1155/board/919/read/103888

#9 Gimbap: http://canada.korean-culture.org/en/1155/board/919/read/104087

#10 Dakgalbi: http://canada.korean-culture.org/en/1155/board/919/read/104256

#11 Japchae: http://canada.korean-culture.org/en/1155/board/919/read/104553

Sunmin Han worked as the head chef at the Korean Ambassador’s residence in Canada. She graduated from the International Cooking College in Korea, has a certificate from the Institute of Korean Traditional Food, and worked as the head chef at the Korean Embassy in Indonesia.

About ‘Tangpyeongchae’

The name of tangpyeongchae is derived from the discussion of the tang pyeong agenda for cooperation between different factions during the reign of Yeongjo in the Joseon Dynasty. Tangpyeongchae symbolizes harmony as five different garnishes perfectly go along together.  Thinly sliced mung bean muk (jelly) with sautéed beef, Korean parsley, egg garnish, and roasted dried laver. Featuring five different colors, this dish is also called cheongpomukmuchim (seasoned mung bean jelly).

Source: Korean Food Promotion Institute