Tangpyeong-chae (Mung Bean Jelly Mixed with Vegetables)

This dish is made by tossing mung bean jelly (made from mung bean powder) with five colored ingredients, including stir-fried meat, vegetables, julienned fried egg and laver, in a cho-ganjang (soy sauce with vinegar).
The name of tangpyeong-chae is derived from discussion of the tang pyeong agenda for cooperation between different factions during the reign of Yeongjo in Joseon Dynasty.

Ingredients (Makes 4 servings)

1 mung bean jelly (1 lb, 500g)
3 oz (90g) beef (top round)
3 oz (90g) Korean watercress
5 oz (150g) mung bean sprouts
1 red chili pepper (½ oz, 15g)
1 egg
1 sheet dried laver
salt and vegetable oil as needed

Marinade for beef
1 tablespoon soy sauce,
2 teaspoons sugar,
1 teaspoon minced green onion,
½ teaspoon minced garlic,
½ teaspoon sesame oil,
½ teaspoon toasted sesame seeds, crushed,
pinch of ground black pepper

Cho-ganjang (Soy sauce with vinegar)
1 tablespoon soy sauce,
1 teaspoon sugar, 1 tablespoon
vinegar, 1 tablespoon water

Preparation
  1. Slice off the hardened top of the mung bean jelly and cut into ×
    ×2⅓-inch (0.5×0.5×6-cm) sticks. Blanch them in boiling water with
    salt and drain.
  2. Cut the beef into julienne along the grain. Combine all the ingredients
    of the marinade for beef in a small bowl and add the beef. Marinate the
    beef for 10 minutes.
  3. Tear the leaves off from Korean watercress and blanch the stems in
    boiling water. Shock in cold water and drain. Cut them into 1½-inch
    (4-cm) long.
  4. Remove the heads and tails from the mung bean sprouts. Blanch them
    in boiling salted water. Shock in cold water and drain.
  5. Halve the red chili pepper lengthwise and remove the seeds. Julienne
    them finely.
  6. Separate egg yolks and egg whites into two bowls and beat them well
    with a pinch of salt (How to make jidan garnishes).
  7. Toast the dried laver. Place it in a plastic bag and break it into small
    pieces.
Recipe
  1. In a skillet, heat the vegetable oil over high heat and stir-fry beef quickly. Set aside to cool.
  2. Pan-fry the yolks and whites separately on a lightly greased skillet over
    low heat into very thin sheets. Cut them into 1½-inch (4-cm) long fine
    julienne.
  3. In a big bowl, combine all the prepared ingredients, except some of stirfried egg strips. Add cho-ganjang and toss them lightly.
  4. Arrange them on a serving plate and garnish with remaining stir-fried
    egg pieces on top.