Tags: Food.
Tangpyeongchae (Korean pronunciation: [tʰaŋpʰjʌŋtɕʰɛ]) is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk mung bean sprouts watercress 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.
