Crispy Rice Paper Nest Bibim Naengmyeon
A Unique Finger Food! Rice Paper Nest Bibim Naengmyeon Recipe
Create a delightful finger food experience with our Rice Paper Nest Bibim Naengmyeon, made easily using Dongji Bibim Naengmyeon! This dish combines crispy fried rice paper and savory seasoned perilla leaves with the chewy bibim naengmyeon, offering a rich tapestry of flavors, nutrition, and textures that make every bite exciting. The crispy rice paper and the fragrant, nutty seasoned perilla leaves provide a wonderfully crunchy contrast. While bibim naengmyeon can sometimes be a bit spicy for children, the seasoned fried perilla leaves help to mellow the heat, making this a fun and delicious noodle dish that even kids can enjoy. It’s perfect for parties or a light, enjoyable meal.
Ingredients- 1 package Dongji Bibim Naengmyeon (spicy cold noodles)
- 10 fresh perilla leaves (kkaennip)
- 3 sheets rice paper
- Vegetable oil (for frying), a little
- 0.5 Tbsp perilla oil (deulgireum)
- A pinch of sesame seeds (kkaesokkeum)
Cooking Instructions
Step 1
Prepare all your ingredients for the delicious Rice Paper Nest Bibim Naengmyeon. Wash and set aside the fresh perilla leaves, Dongji Bibim Naengmyeon, and rice paper for that delightful crispy texture.
Step 2
Let’s make the crispy coating for our rice paper! First, carefully cut each sheet of rice paper into four equal pieces using scissors. Heat a little vegetable oil in a pan over medium-low heat. Gently place the cut rice paper pieces into the hot oil, one by one. Fry them until they turn golden brown and become wonderfully crispy, flipping them occasionally.
Step 3
Allow the freshly fried rice paper to cool slightly. These crispy pieces will serve as the ‘nest’ for your bibim naengmyeon. It’s important to let them cool just enough to handle while maintaining their shape.
Step 4
Now, let’s transform the fragrant perilla leaves into a delicious seasoned side dish. Trim the stems off the fresh perilla leaves. Then, roll them up tightly and thinly slice them into fine strips. This method ensures the seasoning coats evenly and provides a pleasant texture when eaten.
Step 5
Gently shake the thinly sliced perilla leaves to separate them. Add 0.5 tablespoon of perilla oil to the same pan used for frying the rice paper (no need to clean it). Place the sliced perilla leaves into the pan and stir-fry them with chopsticks over medium-low heat. Cook until the leaves wilt slightly and develop a hint of crispness. Finally, sprinkle a pinch of sesame seeds for a nutty aroma and flavor. Your delicious seasoned perilla leaves are ready!
Step 6
Now, let’s move on to cooking the bibim naengmyeon itself. This is the first step towards a refreshing and flavorful meal.
Step 7
Pour 800ml of water into a pot and bring it to a rolling boil. Once the water is boiling, add the noodles and the accompanying garnish packet from the Dongji Bibim Naengmyeon. Cook for about 3 minutes. After cooking, immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them well in a colander to ensure all excess water is removed. This step is crucial for achieving perfectly chewy noodles.
Step 8
Place the thoroughly drained noodles into a large mixing bowl. Add the seasoned bibim sauce included in the Dongji Bibim Naengmyeon package. Gently toss and mix the noodles with the sauce using chopsticks or a utensil, ensuring the sauce is evenly distributed without breaking the noodles. Your delicious bibim naengmyeon is now complete.
Step 9
With all components ready, it’s time for presentation! Place the crispy fried rice paper nest onto your serving plate. Arrange a generous portion of the bibim naengmyeon (cut with scissors for easier handling) inside the nest. Finally, garnish with a sprinkle of the seasoned perilla leaves you prepared earlier. Behold your unique ‘Rice Paper Nest Bibim Naengmyeon’, offering both visual appeal and delightful flavors. Enjoy your meal!
