It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim.

According to Dongguksesigi (동국세시기; 東國歲時記), a book written in 1849, tangpyeongchae derived from a political situation.

[2] King Yeongjo of the Joseon period 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.

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.