Korean Tangpyeongchae Royal Mung Bean Jelly Salad (4 Servings)

Cut 500 g mung bean jelly into 6 cm sticks, blanch briefly in lightly salted boiling water, drain and cool.

Julienne 90 g beef and marinate ten minutes with 1 tbsp soy, 2 tsp sugar, 1 tsp scallion, ½ tsp each garlic, sesame oil and sesame seeds, and pepper.

Blanch 90 g minari briefly, cool and cut into 4 cm lengths; blanch 150 g mung bean sprouts until cooked, cool and drain.

Julienne deseeded red chili and crumble toasted laver. Separate an egg and cook whites and yolk into two thin, fully set sheets, then slice.

Stir-fry beef thoroughly in a lightly oiled pan. Intact-cut beef should reach 63°C with three-minute rest; if substituted with ground beef, cook to 71°C.

Combine 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp vinegar and 1 tbsp water in a clean bowl.

Gently toss jelly, cooked beef, minari, sprouts, pepper, seaweed and some egg with dressing; garnish with remaining egg and serve four portions promptly.

Do not leave cooked beef or egg at room temperature beyond two hours; chill prepared components and combine just before serving.