Jjapaguri (Ramdon Recipe from Parasite)

Make a spicy dish for dinner by whipping up this savory Jjapaguri! Made popular by the Oscar-winning film, Parasite. This ramen-udon combination piqued the interest of food lovers since its appearance in the film. So much so that even Kpop stars such as BTS Jungkook and Suga are loving every bit of this hybrid noodle recipe! The ramdon dish mixes two Korean instant noodles called chapagetti and neoguri. It combines the distinct flavors of black bean noodles and spicy udon flavor in one.

Jjapaguri (Ramdon Recipe from Parasite)

How to Make Jjapaguri (Ramdon from Parasite)

Jjapaguri is a Korean ram-don dish made popular by the movie Parasite, and is loaded with luscious black bean noodles and spicy udon.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves:

Ingredients

  • 16 oz ribeye steak, angus, or wagyu ribeye steak
  • tsp ground black pepper
  • ¼ cup light soy sauce
  • ¼ cup mirin
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 packs chapagetti
  • 2 packs neoguri
  • 4 cups water, (up to 5 cups)

To Serve (Optional):

  • ¼ cup scallions, chopped
  • 3 tbsp carrots, sliced

Instructions

  1. Slice your ribeye steak into 1-inch square or bite-size pieces and marinate in pepper, light soy sauce, and mirin.
  2. Place your pan over high heat and heat up the olive oil and butter until lightly smokey.
  3. Place 2 cloves of garlic and sear your ribeye steak until nicely browned. Reserved the pan with the oil and butter.
  4. Boil 4 to 5 cups of water and cook your noodles and dried vegetables. If you prefer the noodles al dente, boil them for 2 minutes. Strain your noodles and vegetables, reserving some of the water.
  5. Place the pan you used to sear your steaks on medium heat and place your noodles and vegetables and about a cup of your noodle water.
  6. Add the entire packet of the Chapagetti sauce and the Neoguri sauce. Stir everything well until the sauce is distributed and lightly thickens. Add more reserved water if needed.
  7. Turn the heat off and toss in your ribeye steak.
  8. Serve with sliced carrots and chopped scallions on top. Jjapaguri is best eaten with sides of Kimchi, Marinated Soybean Sprouts (Mild Kongnamul Muchim), Korean Coleslaw, and steamed vegetables.

Nutrition

  • Sugar: 4g
  • :
  • Calcium: 34mg
  • Calories: 934kcal
  • Carbohydrates: 96g
  • Cholesterol: 84mg
  • Fat: 47g
  • Fiber: 1g
  • Iron: 3mg
  • Monounsaturated Fat: 14g
  • Polyunsaturated Fat: 2g
  • Potassium: 406mg
  • Protein: 34g
  • Saturated Fat: 12g
  • Sodium: 1004mg
  • Trans Fat: 1g
  • Vitamin A: 2138IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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