Tangpyeongchae is a popular Korean dish.It is cool and people enjoy it in hot weather.Tangpyeongchae is a traditional korean dish with a rich cultural history and unique preparation. This delicious and elegant food represents balance and harmony in Korean cuisine.
Background and cultural importance:
This dish has significant historical importance. It originated during the Joseon Dynasty.The name of this food itself contains its meaning. According to historical background,king Yeongjo made this food to symbolize his “Tangpyeong” policy.This policy's aim was to balance between the opposition in his court.
The ingredients and making process :
The main ingredients for making Tangpyeongchae dish including
1.Mung bean jelly
2.Beef, thinly sliced
3.Vegetables including cucumber, carrots and mushrooms
4.Wild vegetables
5.Toasted and crushed gim
First,the mung bean jelly needs to be cut into thin strips.The vegetables also need to be cut into thin strips.Then everything is mixed together with a light sauce, which is made by soy sauce,vinegar and sesame oil.
Why is this dish special?
This dish is special because of its refreshing and contrasting texture. It has a nice mix of textures, soft jelly,crunchy vegetables and chewy beef.The name “Tangpyeongchae” means balanced dish and it is created in a way that shows the balance. It was created during the time of Korean kings to represent peace between different groups.
When is Tangpyeongchae Served?
Tangpyeongchae is typically served as a side dish during Korean meals.During summer time it is a more appreciated food,when the weather is cool and refreshing.During special gatherings and family meals it is mostly appreciated.
Places you can find this food in Korea :
It is found in traditional Korean restaurants, street food markets in cities like Busan,Jeonju,and most especially it is found in wedding receptions, family occasions, cultural festivals or any dining events.
Similar foods in Bangladesh :
In Bangladesh, there are several food dishes with similarities to Tangpyeongchae in terms of the making process or ingredients. The food Halim Shak Bharta, Bean paturi, Bhorta and Shobji chop are very similar to Tangpyeongchae.
To prepare Halim Shak Bharta, sauté blanched watercress with mustard oil, garlic, onions, green chilies, salt, and turmeric until tender, then mash the mixture and serve warm with steamed rice and dal. This simple Bengali dish offers a nutritious and flavorful addition.
Halim Shak Bharta
Shobji chop :
To make Shobji Chop, mix boiled and mashed vegetables (like potatoes, carrots, and beans) with spices, coat them in breadcrumbs, and deep-fry until golden brown. This crispy Bengali snack is best enjoyed with mustard sauce (kasundi) and tea.
Bean paturi :
To make Bean Paturi, mix mashed beans with mustard paste, green chilies, turmeric, and mustard oil, then wrap the mixture in banana leaves and steam or pan-cook until aromatic. This traditional Bengali dish has a rich, smoky flavor and pairs well with rice.
These Bangladeshi dishes aren’t direct equivalents of Tangpyeongchae but they share Tangpyeongchae's principles of balanced flavours and thoughtful preparation of vegetables.
Tangpyeongchae is a popular Korean dish.It is cool and people enjoy it in hot weather.Tangpyeongchae is a traditional korean dish with a rich cultural history and unique preparation. This delicious and elegant food represents balance and harmony in Korean cuisine.
Background and cultural importance:
This dish has significant historical importance. It originated during the Joseon Dynasty.The name of this food itself contains its meaning. According to historical background,king Yeongjo made this food to symbolize his “Tangpyeong” policy.This policy's aim was to balance between the opposition in his court.
The ingredients and making process :
The main ingredients for making Tangpyeongchae dish including
1.Mung bean jelly
2.Beef, thinly sliced
3.Vegetables including cucumber, carrots and mushrooms
4.Wild vegetables
5.Toasted and crushed gim
First,the mung bean jelly needs to be cut into thin strips.The vegetables also need to be cut into thin strips.Then everything is mixed together with a light sauce, which is made by soy sauce,vinegar and sesame oil.
Why is this dish special?
This dish is special because of its refreshing and contrasting texture. It has a nice mix of textures, soft jelly,crunchy vegetables and chewy beef.The name “Tangpyeongchae” means balanced dish and it is created in a way that shows the balance. It was created during the time of Korean kings to represent peace between different groups.
When is Tangpyeongchae Served?
Tangpyeongchae is typically served as a side dish during Korean meals.During summer time it is a more appreciated food,when the weather is cool and refreshing.During special gatherings and family meals it is mostly appreciated.
Places you can find this food in Korea :
It is found in traditional Korean restaurants, street food markets in cities like Busan,Jeonju,and most especially it is found in wedding receptions, family occasions, cultural festivals or any dining events.
Similar foods in Bangladesh :
In Bangladesh, there are several food dishes with similarities to Tangpyeongchae in terms of the making process or ingredients. The food Halim Shak Bharta, Bean paturi, Bhorta and Shobji chop are very similar to Tangpyeongchae.
To prepare Halim Shak Bharta, sauté blanched watercress with mustard oil, garlic, onions, green chilies, salt, and turmeric until tender, then mash the mixture and serve warm with steamed rice and dal. This simple Bengali dish offers a nutritious and flavorful addition.
Halim Shak Bharta
Shobji chop :
To make Shobji Chop, mix boiled and mashed vegetables (like potatoes, carrots, and beans) with spices, coat them in breadcrumbs, and deep-fry until golden brown. This crispy Bengali snack is best enjoyed with mustard sauce (kasundi) and tea.
Bean paturi :
To make Bean Paturi, mix mashed beans with mustard paste, green chilies, turmeric, and mustard oil, then wrap the mixture in banana leaves and steam or pan-cook until aromatic. This traditional Bengali dish has a rich, smoky flavor and pairs well with rice.
These Bangladeshi dishes aren’t direct equivalents of Tangpyeongchae but they share Tangpyeongchae's principles of balanced flavours and thoughtful preparation of vegetables.