Arugula & Chewy Rice Cake Bibim Naengmyeon
Enjoy Fragrant Arugula & Chewy Rice Cake Bibim Naengmyeon with Nongshim Dunjinengmyeon Bibim Naengmyeon
This time, I made Arugula & Chewy Rice Cake Bibim Naengmyeon using Nongshim Dunjinengmyeon Bibim Naengmyeon, offering both chewy texture and a refreshing aroma! The combination of joraengi tteok (small, round rice cakes) and arugula is wonderfully harmonious. Let me quickly introduce the ingredients!
Ingredients- 1 pack Nongshim Dunjinengmyeon Bibim Naengmyeon (Spicy Cold Noodles)
- 800ml water
- 70g joraengi tteok (small, round rice cakes)
- 30g arugula
- 1/2 hard-boiled egg
- 1 Tbsp ‘cho gochujang’ (spicy red pepper paste & vinegar mixture)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Hello everyone! Today, we’ll be making a special ‘Arugula & Chewy Rice Cake Bibim Naengmyeon’ using Nongshim Dunjinengmyeon Bibim Naengmyeon. The harmony of chewy rice cakes and fragrant greens is truly captivating. First, let’s prepare the ingredients needed for the recipe!
Step 2
Let’s prepare the aromatic arugula. Rinse the 30g of arugula thoroughly under cool running water to remove any dirt or debris. Shake off excess water and set aside.
Step 3
Cut the prepared arugula into bite-sized pieces, about 5-7 cm in length. Peel the hard-boiled egg and cut it in half. I used a wavy knife to create a zigzag cut for a more visually appealing presentation!
Step 4
Prepare the 70g of joraengi tteok, which will add a delightful chewy texture. Lightly rinse them under cool running water to remove any dust.
Step 5
Now, we’ll lightly blanch the joraengi tteok. Fill a pot with a generous amount of water and bring it to a boil over high heat. Once the water starts boiling, we’ll add the rice cakes.
Step 6
When the water is rapidly boiling, add all the prepared joraengi tteok to the pot.
Step 7
Gently stir the rice cakes to prevent them from sticking together, and blanch for about 2 minutes. This quick blanching makes the rice cakes even chewier and more tender.
Step 8
Drain the blanched joraengi tteok using a colander, ensuring all the hot water is removed. There’s no need to rinse them with cold water.
Step 9
Next, it’s time to cook the bibim naengmyeon noodles. Pour 800ml of fresh water into a pot and bring it to a boil over high heat. Once the water boils, we’ll add the noodles and toppings.
Step 10
Wait until the water is boiling vigorously. Adding the noodles to boiling water helps prevent them from becoming soggy and keeps them delightfully al dente.
Step 11
When the water is rapidly boiling, carefully add the Nongshim Dunjinengmyeon noodles.
Step 12
Add all the dried pollack flakes included with the noodles as well. Cooking them together allows the topping to naturally meld with the noodles.
Step 13
Reduce the heat to low and cook the noodles for about 3 minutes. Simmering on low heat ensures the noodles cook to a chewy perfection.
Step 14
Gently stir the noodles with chopsticks to prevent them from clumping and ensure even cooking. This will keep the noodles separate and perfectly chewy.
Step 15
Drain the cooked noodles and rinse them thoroughly under cold running water. Rinsing in cold water cools the noodles and enhances their chewy texture. Squeeze out as much water as possible with your hands, then drain them in a colander.
Step 16
Arrange the drained, chewy noodles attractively in a serving bowl. Now it’s time to add the star of the bibim naengmyeon: the sauce! Add the entire packet of seasoned bibimjang.
Step 17
For an extra tangy and sweet kick, add 1 tablespoon of ‘cho gochujang’ (spicy red pepper paste & vinegar mixture). Adjust this amount to your preference.
Step 18
Now, thoroughly mix all the ingredients with chopsticks or a spoon. Toss well until the spicy and sweet sauce evenly coats the noodles, creating an appetizing bibim naengmyeon presentation that will make your mouth water!
Step 19
Transfer the appetizingly mixed bibim naengmyeon to a wide serving bowl. Now, we’ll artfully arrange the prepared toppings.
Step 20
First, place the lightly blanched, chewy joraengi tteok attractively on top. You can adjust the amount of rice cakes to your liking – more is definitely more delicious!
Step 21
Next, add the fresh and fragrant arugula, along with the halved hard-boiled egg. The colors are beautiful, and the flavor combination is superb.
Step 22
Finally, sprinkle a pinch of sesame seeds for a nutty finish. This adds a final touch of deliciousness!
Step 23
Voila! Your delicious Arugula & Chewy Rice Cake Bibim Naengmyeon is complete! Eating the noodles and joraengi tteok together is a delightful experience with their chewy texture and sweet-spicy flavor. Paired with arugula, the refreshing aroma elevates the taste even further.
Step 24
I personally adore arugula, and I never realized it would pair so well with bibim naengmyeon! Mixing the arugula directly with the noodles is also a wonderful way to enjoy it. When you lack appetite on a hot summer day, try this refreshing and delicious ‘Arugula & Chewy Rice Cake Bibim Naengmyeon’ for a delightful meal! *^^*
