Tangpyeongchae

Slice the mung bean jelly into thin, short strips, approximately 0.5 cm wide and 5 cm long. Blanch the sliced mung bean jelly in boiling water for 30 seconds, then immediately transfer to an ice bath to cool. Drain well. Season the mung bean jelly with 15g soy sauce, 5g sesame oil, 5g minced garlic, 3g sugar, and 5g rice vinegar. Gently toss to combine.

Thinly slice the beef sirloin into strips. Marinate the beef sirloin with 10g soy sauce, 3g sesame oil, 3g minced garlic, and 1g black pepper. Heat a pan and stir-fry the marinated beef sirloin until fully cooked. Set aside.

Blanch the mung bean sprouts in boiling water for 1 minute until tender-crisp. Immediately transfer to an ice bath, then drain well. Blanch the watercress in the same boiling water for 30 seconds, then transfer to an ice bath and drain well. Squeeze out any excess water from both the mung bean sprouts and watercress.