Tangpyeongchae

Tangpyeong-chae () or mung bean jelly salad 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.

==History== According to Tongguksesigi, a book written in 1849, tangpyeongchae derived from a political situation. King Yeongjo of the Joseon period was concerned about severe conflicts between political parties. Therefore, he tried to resolve the strife between major four parties by frequently holding feasts to make the mood friendly. The Tangpyeong policy () which literally means the policy for "harmony" and "meditation" is regarded as his greatest achievement. He selected people regardless of their party affiliation.