Main
Recipes
Course
Salads
Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables) Recipe

Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables) Recipe

Posted by

Rate It!

Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup mung bean flour (powder)
2 tbsp vegetable oil
1 egg, lightly beaten
6 fresh shiitake mushrooms, caps only, thinly sliced
1/3 cup soy sauce
2 tsp rice vinegar
2 tbsp red pepper powder (gochugaru)
2 scallions, thinly sliced
1 garlic clove, minced
1/2 cucumber , cut into strips
1/2 cup white radish ( moo or daikon)
5 red radishes, thinly sliced
2 tsp fresh ginger , slivered
1 oz mung bean sprouts

Directions:

In a saucepan, stir 3 cups cold water into the mung bean powder.
Set the pan over medium-high heat and cook, stirring, until the mixture thickens and becomes nearly translucent, 3 or 4 minutes. Pour the mixture into a loaf pan. Let cool at room temperature until completely solidified, about 1 hour.
Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the egg, tilting the pan so the egg covers the surface in as thin a layer as possible. Cook until it’s just set, about 1 minute, then carefully flip the omelet over and cook for another minute. Slip the omelet onto a plate and let it cool.
Add the remaining 1 tablespoon oil to the same pan and heat over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and softened, about 6 minutes. Set aside. Slice the cooled egg omelet into thin ribbons and set aside.
Turn the mung bean jelly out of the loaf pan onto a cutting board. Cut the jelly crosswise into thin slices as if it were a loaf of bread, then cut each slice lengthwise into noodles. In a large bowl, whisk together the soy sauce, vinegar, red pepper powder, scallions, and garlic. Add the mung bean noodles, cucumber, radishes, ginger, and sprouts to the bowl and toss gently to combine. Garnish the noodles with the reserved egg ribbons and shiitakes.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.95 Kcal (469 kJ)
Calories from fat	71.26 Kcal
		% Daily Value*
Total Fat	7.92g	12%
Cholesterol	40.92mg	14%
Sodium	1351.11mg	56%
Potassium	282.65mg	6%
Total Carbs	6.26g	2%
Sugars	2.06g	8%
Dietary Fiber	2.08g	8%
Protein	5.52g	11%
Vitamin C	13.8mg	23%
Iron	1mg	6%
Calcium	27.9mg	3%

Amount Per 100 g
Calories	81.87 Kcal (343 kJ)
Calories from fat	52.11 Kcal
		% Daily Value*
Total Fat	5.79g	12%
Cholesterol	29.92mg	14%
Sodium	988.07mg	56%
Potassium	206.71mg	6%
Total Carbs	4.58g	2%
Sugars	1.5g	8%
Dietary Fiber	1.52g	8%
Protein	4.04g	11%
Vitamin C	10.1mg	23%
Iron	0.7mg	6%
Calcium	20.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Korean Vegetable Pancakes

Zucchini, shredded, Egg, All-purpose flour, Onion, sliced and 9 more..
Pajeon (Korean Scallion and Seafood Pancake)

Green onions, Scallions, Clam, Oyster and 14 more..
Asian Shredded Chicken

Fresh ginger, thinly sliced and 11 more..
Chicken Spring Rolls With Garlic Soy Dipping Sauce

Vegetable oil, Garlic, minced, Ginger, grated and 17 more..
Warm Teriyaki Beef Salad

Soy sauce, Seasoned rice vinegar, Dry sherry, Flank steak and 9 more..
Cold Sesame Noodles

Soy sauce, Rice vinegar or white-wine vinegar and 8 more..
Kung Pao Chicken

Vegetable oil, Chicken, Water chestnuts, sliced and 14 more..
Korean Marinated Beef

Soy sauce, Sugar, Asian sesame oil and 7 more..
Asian Ginger Grill Marinade

Soy sauce, Rice vinegar, Honey, Sesame oil, Minced garlic and 4 more..
Soy Glazed Flank Steak

Soy sauce, Honey, Red wine vinegar, Scallions, minced and 4 more..