From Wikipedia, the free encyclopedia
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.
History
According to Dongguk sesigi (hangul:동국세시기, hanja:東國歲時記), a book written in 1849, tangpyeongchae derived from a
political situation.[1]. 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.[2]
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