Jjapaguri (aka Ramdon) - Korean Noodle Dish From The Movie Parasite
Jjapaguri, also called Ramdon, is a Korean noodle dish that has become quite popular from the movie "Parasite". This recipe creates a slurp-worthy bowl of noodles that is saucy and flavorful.
A few months ago, I finally watched the movie Parasite, which was the first movie I've seen in a very, VERY long time. When you've got young kids, movie date nights come few and far between.
If you haven't seen the the movie, then spoiler alert: there's a slurp-worthy noodle dish featured in the film that has taken the Internet by storm.
It's name? Jjapaguri.
What is jjapaguri?
Jjapaguri is a hodgepodge Korean noodle dish, also known as "ramdon."
(Side note: the name "ramdon" was given to the dish by the director of the movie).
The dish is a hybrid combination of 2 instant noodles: ramen and udon. In particular, Chapaghetti and Neoguri (hence, "chap/jjap-guri") are the particular types of noodles used for making this dish.
The two types of noodles used in jjapaguri
Chapaghetti is an instant noodle version of the Korean black bean noodle dish "jjajeonmyeon." The chewy noodles are coated in a thick and saucy black bean paste.
Neoguri is an instant udon noodle that comes with a seafood-flavoured broth and is slightly spicy.
To showcase the family's wealth in the movie, the two noodles are combined and served with a large Hanwoo steak, which is a premium, rare and luxurious cut of meat in Korea. It would be the equivalent of Korean kobe beef: something that is difficult and expensive to find in North America.
The meal is a bit of a oxymoron of sorts -- cheap noodles and expensive beef. I guess it's somewhat of an "elevated" dorm-room meal.
But rest easy, we can easily make this dish at home.
What type of beef to use in this ramdon recipe?
Since we can't get our hands on Hanwoo beef, a good option would be sirloin or ribeye with lots of marbling throughout. This cut will be tender and juicy, which is optimal for this dish.
How do you make jjapaguri?
This is quite an easy meal to make:
- Heat a pan
- Cook the steak
- Boil the water
- Cook the noodles
- Toss the noodles in the sauces
- Serve with the steak
And there you have it, easy-to-make jjapaguri noodles.
The noodles are saucy, slightly spicy and very slurp-worthy.
The beef adds a bit of textural chew to the dish and gives it an overall feel of a "proper" meal, rather than I'm just eating instant noodles.
If you're skeptical, give it a chance -- it might surprise you.
I typically don't have too many instant noodles at home, but the kids really enjoyed these noodles, which is a good thing, since it's so easy to whip up with dry noodles that are a great pantry staple.
When you're feeling a little fancy and craving comfort, try out this simple and delicious noodle dish.
Jjapaguri (aka Ramdon)
Jjapaguri,also called Ramdon, is a slurp-worthy bowl of noodles that is saucy and flavorful.
Ingredients
- 1 teaspoon vegetable oil
- 200 g sirloin steak
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 pkg Chapaghetti noodles
- 1 pkg Neoguri noodles
Instructions
- Heat a frying pan over medium high heat. Add in the oil and sear the steak for about 2-3 minutes per side. Remove from heat. Transfer to a clean plate, cover and let it rest.
- Remove the noodles from their packaging. Take out the sauces and seasonings and place to the side.
- In a large saucepot, bring 4 C of water to a boil. Add in the noodles from both packages. Stir with a pair of tongs and cook for about 2-3 minutes, until al dente.
- Drain the noodles in a colander, reserving about 1 C of the starchy liquid.
- In a large bowl, add in the sauces and dry seasonings from both the Neoguri and Chapaghetti packages. Add in the reserved starchy liquid and mix together to make the sauce. Transfer the hot noodles back into the bowl and toss to coat with the sauce.
- Cut the steak into cube sized pieces and add to the noodles.
- Portion into bowls and serve hot.
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Nutrition Information:
Yield:
2Serving Size:
½ of recipeAmount Per Serving: Calories: 459Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Michelle enjoys learning and discovering different foods from around the world and recreating them in her own kitchen. She is an avid matcha lover and believes that the best food is made from scratch. Michelle develops and photographs recipes at her blog SiftAndSimmer.com.
