|Hangul||탕평채 or 묵청포|
|Hanja||蕩平菜 or 묵淸泡|
|Revised Romanization||Tangpyeong chae / Mukcheongpo|
Tangpyeongchae (Korean pronunciation: [tʰaŋpʰjʌŋtɕʰɛ]) is a Korean dish that was part of the Korean royal court cuisine. It is made with shredded nokdumuk (mung bean starch jelly), mung bean sprouts, watercress, red pepper, and seaweeds. Tangpyeongchae is seasoned with soy sauce, vinegar, and sesame oil and is most often eaten in late spring and summer.
According to Dongguk sesigi (hangul:동국세시기, hanja:東國歲時記), a book written in 1849, tangpyeongchae derived from a political situation.. King Yeongjo of the Joseon dynasty 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 friendly mood. The Tangpyeong policy is regarded as his greatest achievement (hangul:탕평책, hanja:蕩平策) which literally means the policy for "harmony" and "meditation". He selected people regardless of their party affiliation.
At the beginning of the feast, the king presented Tangpyeongchae before the government officers and other politicians, and then said, “As you see, there are four different ingredients (nokdumuk, gim , beef and dropwort) that have four distinguishable colors and flavors. But they are harmonized so well that they taste beautiful together.” His speech was a great lesson to all those who participated in that party.