| 词条 | Tangpyeong-chae |
| 释义 |
| name = Tangpyeong-chae | image = Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg | caption = | alternate_name = Mung bean jelly salad | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Namul | course = | served = | main_ingredient = Nokdumuk (mung bean jelly) | minor_ingredient = Mung bean sprouts, Java water dropwort, Chinese mugwort, shredded meat (beef, pork, sea cucumber, or abalone) | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|탕평채}} / {{lang|ko|묵청포}} | hanja = {{lang|ko-Hant|蕩平菜}} / {{lang|ko-Hant|-淸泡}} | rr = tangpyeong-chae / muk-cheongpo | mr = t'angp'yŏng-ch'ae / muk-chŏngp'o | koreanipa = {{IPA-ko|tʰaŋ.pʰjʌŋ.tɕʰɛ̝|}} / {{IPA-ko|muk̚.tɕʰʌŋ.pʰo|}} }} Tangpyeong-chae[1] ({{Korean|hangul=탕평채|labels=no}}) or mung bean jelly salad[1] is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, watercress, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer. HistoryAccording to Dongguk sesigi (hangul:동국세시기, hanja:東國歲時記), a book written in 1849, tangpyeongchae derived from a political situation.[2] 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 the mood friendly. The Tangpyeong policy (hangul:탕평책, hanja:蕩平策) which literally means the policy for "harmony" and "meditation" is regarded as his greatest achievement. 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.[3] References1. ^1 {{link language|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-22|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}} 2. ^{{cite web|url=http://www.tongilnews.com/news/articleView.html?idxno=72827 |title=Tangpyeongchae, a dish emphasizing balance |publisher=Tongilnews |language=Korean |date=2007-05-24|author=Kim Yang-hui}} 3. ^{{cite web |title=Tangpyeongchae |publisher=PrKorea |url=http://prkorea.com/engnews/print_paper.cgi?action=print_paper&number=510&title=%C7%C1%B8%B0%C6%AE |date=2007-02-12 }}{{Dead link|date=June 2018 |bot=InternetArchiveBot |fix-attempted=no }}
External links{{Commonscat}}
3 : Korean cuisine|Muk (food)|Salads |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。