Quick & Easy Homemade Jjapaguri (Ram Don)
Jjapaguri (Ram Don) is a Korean stir-fried noodle dish coated in a rich, spicy black bean sauce with tender steak, soft vegetables, and a glossy umami finish, made from scratch in under 30 minutes.
Jjapaguri (Ram Don) is a Korean stir-fried noodle dish coated in a rich, spicy black bean sauce with tender steak, soft vegetables, and a glossy umami finish, made from scratch in under 30 minutes.
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In a small bowl, mix together your cornstarch and water. Set aside.
In a large non-stick pan set over medium heat, add 1 tbsp of vegetable oil and add cubed steak. Fry until medium rare (about 2-4 minutes total). Remove the steak and set aside.
Reduce to low heat and add 2 tbsp of oil followed by roasted black bean paste, gochugaru and gochujang paste. Mix and swirl it around in the oil to make it glossy, about 2 minutes. Push the paste to the side.
Raise heat to medium. Add onion, green onions and cabbage. Stir fry until soft. Then mix in with the black bean sauce.
Add cornstarch water mixture, oyster sauce and sugar. Mix until well combined with veggies and sauce. Allow this to simmer and thicken.
Once sauce has thickened, add in steak and cook for 1 minute. Remove sauce off heat.
Boil Korean wheat noodles for 3-4 minutes total or until al dente. Strain noodles and add noodles into the sauce.
Garnish with more green onions!
Store sauce and noodles separately in airtight containers for up to 3 days; reheat sauce on low heat and toss with warmed noodles before serving.
large non-stick pan · small bowl for cornstarch slurry
Jjapaguri (also called Ram Don) is a Korean noodle dish made with thick wheat noodles tossed in a black bean sauce. It gained popularity after appearing in the film Parasite.
Yes, skip the steak and use vegetarian stir-fry sauce instead of oyster sauce. The black bean paste, gochujang, and vegetables provide rich umami flavor on their own.
The cornstarch slurry will thicken the sauce as it simmers. It should coat the back of a spoon and cling to the noodles without pooling at the bottom of the pan.
Yes. Pork belly, beef sirloin, or chicken thigh work well. Cook until your preferred doneness, about 2-4 minutes for medium-rare sliced meat.
Store sauce and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat sauce gently on low heat, then toss with reheated noodles.
