Cooking Jjapaguri with Steak: From the Movie ‘Parasite’ to Your Kitchen

What makes the Academy Award-winning Korean film, “Parasite,” directed by Bong Joon Ho, unique is the screenplay, or the best picture it garnered, and the mouthwatering dish, Jjapaguri, featured in it. This delectable Korean-Chinese noodle dish is gaining global attention and for good reason!

What is Jjapaguri?

Jjapaguri, also known as Chapaguri, or Ram-don in English, is an instant noodle dish that takes on a gastronomic level when paired with steak. Combining the umami goodness of two Korean instant noodle brands, Chapagetti (a black bean sauce noodle version) and Neoguri (a spicy seafood-flavored noodle soup), you get an irresistible, richly-flavored dish that’s easy to whip up in no time.

Why Jjapaguri and Parasite?

In “Parasite,” Jjapaguri isn’t just food; it’s a symbol of the socio-economic divide. The inexpensive instant noodles represent the struggles of the lower class. At the same time, the opulent Hanwoo steak, a variety of beef often more expensive than even the finest sirloin or ribeye, embodies the affluent lifestyle of the upper class. Through Jjapaguri, Bong Joon Ho cleverly showcases the glaring contrast between the two worlds.

Alternatives and Tips

• For a vegan version, replace the steak with tofu or tempeh.
• If you prefer a more spicy kick, add the entire Neoguri soup mix.
• You can replace the ribeye steak with sirloin or other preferred cuts.

SEE THE FULL RECIPE BELOW!

Jjapaguri with Steak

5 from 1 vote

Course: MainCuisine: KoreanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This is a step-by-step guide to recreating the tantalizing Jjapaguri, a Korean-Chinese noodle dish made famous in the movie “Parasite.” Upgraded with ribeye steak, this dish is both flavorful and satisfying!

Cook Mode

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Ingredients

US Metric

• 300 grams 300 grams Ribeye Steak (cut into cubes)

• 1 pack 1 pack Neoguri

• 1 pack 1 pack Chapaghetti

• 1/2 tbsp 7.1 g Butter

• 4 cups 946.35 ml Water

• Salt and Pepper to Taste

Directions

• Fill a medium size pot with 4 cups of water and turn on the stove. Once boiling, add the vegetable mix from the Chapaghetti pack.
• While the water heats up, cut the ribeye steak into bite-sized cubes.
• Heat a pan until smoking hot, then add olive oil. Cook the steak cubes in the pan, searing each side for one minute. Add the butter, turn off the heat, and rest the steak in the pan.
• Add the Chapaghetti and Neoguri noodles to the boiling water, cooking for 4 minutes. Drain the water but reserve some for the sauce.
• Add the Chapaghetti sauce mix and half of the Neoguri soup mix to the noodles. Mix well on the stove.
• Add the steak to the noodles and give it a good mix.
• Drizzle with the vegetable oil from the Chapaghetti pack and serve hot.

Recipe Video

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