Jjapaguri is a Korean dish that layers two types of instant noodles—Chapagetti and Neoguri—with seared steak for a contrast of cheap and luxury. Also called Ram-don, it gained fame from the Oscar-winning film Parasite and is quick to make at home.
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Boil water in a pot. Add both packages of noodles (Chapagetti and Neoguri) and cook according to package directions, about 5 minutes.
While the noodles cook, season the steak pieces with salt and pepper.
Heat oil in a skillet over high heat. Sear the steak pieces for 1-2 minutes until browned to your liking. Set aside.
Drain most of the water from the noodles, leaving about 8 tablespoons of water in the pot.
Add the Chapagetti black bean sauce packet and the Neoguri soup powder packet to the noodles. Mix well over medium heat until the sauce coats the noodles evenly.
Transfer noodles to a bowl, top with the seared steak pieces, and serve immediately.
Jjapaguri is best served immediately. Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet with a splash of water and top with fresh steak if possible.
Yes. Sirloin and ribeye work well, but any tender steak cut into bite-sized pieces will work. Avoid very tough cuts like chuck or round.
Chapagetti can be replaced with other black bean instant noodles; Neoguri can be swapped for any Korean seafood or spicy instant noodle brand. The flavor will shift but the technique stays the same.
Leave about 8 tablespoons of water in the pot as the recipe states. This helps the sauce packets dissolve and coat the noodles evenly without making them mushy.
Noodles are best eaten immediately after assembly. Cook noodles and sauce ahead if needed, but sear the steak fresh and add it just before serving to keep it tender.
Sear steak pieces for 1–2 minutes over high heat until browned to your liking. Aim for a caramelized exterior while keeping the inside medium-rare to medium for tenderness.
