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Tangpyeongchae

Name: Tangpyeongchae
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Glass noodles', 'amount': '8 ounces'}; {'ingredient': 'Sesame oil', 'amount': '3 tablespoons'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Sugar', 'amount': '1 tablespoon'}; {'ingredient': 'Rice vinegar', 'amount': '2 tablespoons'}; {'ingredient': 'Soy sauce', 'amount': '3 tablespoons'}; {'ingredient': 'Sesame seeds', 'amount': '2 tablespoons, toasted'}; {'ingredient': 'Green onion', 'amount': '2, sliced'}; {'ingredient': 'Radish', 'amount': '1 small, julienned'}; {'ingredient': 'Carrot', 'amount': '1 medium, julienned'}; {'ingredient': 'Cucumber', 'amount': '1 medium, julienned'}

Tangpyeongchae is a vibrant and refreshing Korean salad that showcases the delicate texture of glass noodles, also known as sweet potato noodles. This dish is not only visually appealing with its colorful array of fresh vegetables, but it also offers a delightful balance of flavors—tangy, sweet, and savory. Traditionally served as a part of festive meals or celebrations, Tangpyeongchae brings a taste of Korea's rich culinary heritage to your table. Enjoy it as a starter or a light side dish that pairs beautifully with grilled meats or spicy dishes.

Servings: 4

Ingredients

Glass noodles (8 ounces)
Sesame oil (3 tablespoons)
Salt (1/2 teaspoon)
Sugar (1 tablespoon)
Rice vinegar (2 tablespoons)
Soy sauce (3 tablespoons)
Sesame seeds (2 tablespoons, toasted)
Green onion (2, sliced)
Radish (1 small, julienned)
Carrot (1 medium, julienned)
Cucumber (1 medium, julienned)

Instructions

Cook the glass noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process and cool them down.
Julienne the cucumber, carrot, and radish into thin strips to ensure even texture and presentation.
Slice the green onions into small pieces, using both the white and green parts for added color and flavor.
In a large mixing bowl, combine the cooked glass noodles, julienned vegetables, and sliced green onions.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, salt, and sesame oil until the sugar dissolves, creating a flavorful dressing.
Pour the dressing over the noodle and vegetable mixture and toss well to ensure even coating of the dressing.
Garnish with toasted sesame seeds for a nutty finish.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 10 minutes • Calories: 180 • Fat: 8g • Carbs: 26g • Protein: 3g • Sodium: 600mg • Sugar: 2g

Tangpyeongchae

Servings: 4

Ingredients

Instructions

Dietary Information

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