I wasn’t sure what all the hype was about when I saw everyone and their mom post their version of Jjapaguri aka “Ram-Don,” after watching the Acadamy Award-winning movie, “Parasite.”
I didn’t think it looked all that appetizing in the movie, so I was confused by the sudden craze. But after doing some research, I realized that it wasn’t a “sudden craze” after all. In fact, it has been a popular dish in Korea for many years, but it just didn’t gain world-wide popularity until now
You’re basically combining two different types of instant noodles together, Chapagetti and Neoguri, and draining out most of the cooking liquid so it’s more of a saucy rather than a soupy noodle dish.
Adding the steak was the director’s special touch, in order to further point out the class divide. The irony of adding steak to cheap instant noodles that cost about $2 to make is what was so genius and comical about it. That’s why it became so wildly popular, being recreated by every home cook and Michelin chef alike. I couldn’t believe they were even selling it at restaurants!
I originally planned on making the dish just for us, since Joe really wanted to try it. But being who we are, we decided to film it. Since I never made it before, I was just hoping it would come out well and actually taste good, especially because we’d be trying it out for the first time on camera. I’ll be happy to report that it was a winner, and since filming this video, I’ve made it two more times! You can check out how I make the recipe, and then watch us eat it, in my “cook with me + mukbang” below:
I decided to make this dish my own by adding thinly sliced flank steak and assorted garnishes for texture and pops of color, but the noodle base is the same. I didn’t want to tinker too much with the popular Jjapaguri recipe itself because if it’s not broke, why fix it?
Who would’ve thought that two different packs of instant noodles with some steak on top could completely shape pop culture and start an international craze? The cool part is that it actually tastes good and I find myself CRAVING the flavor now!
Adding the flank steak instead of sirloin or ribeye was my decision because that’s all I could find in the store at the time, but I REALLY like it with this cut of meat! It’s beefy, hearty, and when thinly sliced, works so well draped over a clump of slightly spicy noodles, like a little steak blanket! So give this “recipe” a try…that is, if you’re one of the 4 people on earth who haven’t done so yet.
Jjapaguri with (Flank) Steak
Ingredients
- Vegetable oil for cooking steak
- ½-1 pound small flank steak
- 1 pack of Chapaghetti noodles, dried vegetable mix, seasoning mix, and oil
- 1 pack Neoguri noodles, vegetable mix, and 3/4 pack of seasoning mix
- 1 cup reserved cooking water
- 1 red chili pepper, thinly sliced
- Julienned Persian or English cucumber
- Scallions, thinly sliced or shredded (*refer to video)
- Toasted sesame seeds, white or black (optional)
- Danmuji (Yellow Pickled Radish) for serving on the side
Instructions
- Season both sides of a small piece of flank steak with salt and pepper. Heat a pan with some oil until just smoking. Add the steak and sear for about 3-4 minutes per side, 125ºF in the thickest part for rare, or 130ºF for medium rare. Transfer to a cutting board, lightly tent with foil, and let rest for 10 minutes, to allow the juices redistribute.
- Meanwhile, get all your garnishes ready and bring a pot of water (about 4 cups) to a boil. Slice the rested steak thinly against the grain, and keep warm with the foil.
- Boil both packs of noodles, along with both of the vegetable packets for about 2-3 minutes, or until al dente. You want them to remain undercooked because the noodles will be cooked more in the sauce later.
- Dump the noodles in a strainer set over a large bowl. Reserve the cooking water, and fish out about 1 cup of it.
- Add the noodles back to the pot. Add the whole packet of the Chapaghetti seasoning packet and about 3/4 of the Neoguri seasoning packet, along with the reserved 1 cup of water. Stir together over medium heat until most of the sauce is absorbed. Feel free to add a little more water if it gets too dry. Divide between two bowls, top with the sliced steak, julienned cucumber, sliced chili pepper, scallions, and sesame seeds. Serve with a side of danmuji (pickled radish).
