Jjapaguri is a Korean two-noodle dish that layers Chapagetti and Neoguri instant ramen with caramelized steak cubes and pickled daikon. It's known for balancing spicy black bean and seafood flavors in a quick, flavor-packed meal.
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Cut the steak into bite-size pieces, approximately 3/4- to 1-inch chunks. Season liberally with salt and pepper.
In a medium pot, bring about 4 to 5 cups of water to a boil over medium-high heat (this doesn't have to be precise as you'll be draining most of this liquid away).
Meanwhile, heat a sturdy pan (preferably cast iron) over medium-high heat. When it's hot but not smoking, add the oil and steak. Make sure not to crowd the pan. Do not fuss with the meat (you want the caramelized edges!). Cook to your desired taste. For medium-rare, cook on two sides for 1 minute each. Turn off heat and remove pan from heat source.
Add both noodles and respective dehydrated vegetable packets to the boiling water. Cook for about 3 to 4 minutes, to your liking. Scoop out about 3 to 4 ladles full of the cooking liquid before draining the noodles. Return the noodles to the pot. Add the Chapagetti black bean powder mix and just 1/2 (up to 2/3) of the Neoguri seasoning mix. Add in the reserved noodle liquid and mix until everything is combined. Lastly, add the oil packet.
Add the steak pieces (with juices!) and mix. Serve with Korean pickled daikon (danmuji), kimchi, and/or sliced cucumbers.
Store leftovers in an airtight container up to 2 days. Reheat gently on stovetop with a splash of water or broth to restore noodle texture; steak firms slightly when chilled.
cast iron pan · medium pot
Chapagetti is a black bean instant noodle with a slightly sweet, umami flavor. Neoguri is a seafood-flavored instant ramen. Together, they create jjapaguri's signature spicy, layered taste.
Yes. Sirloin, ribeye, and New York strip work best due to fatty marbling, which caramelizes well and adds flavor. Avoid very lean cuts.
The reserved liquid (3–4 ladles) helps blend the seasonings and keeps the noodles from drying out. It's essential to the dish's creamy texture.
No. Use all of the Chapagetti black bean powder, but only 1/2 to 2/3 of the Neoguri seasoning to avoid oversalting and balance the flavors.
Cook each side for 1 minute over medium-high heat in a hot cast iron pan with oil. Check internal temperature or use the touch test to verify.
