Jjapaguri (Ramdon) with Steak from Parasite Movie

5 from 1 vote

Ramdon (Chapaguri) is the Korean instant noodle dish (with steak!) from Parasite that's easy, fast, and deliciously indulgent.

Prep Time2

Cook Time8

Course: Dinner, Lunch, Main Course, Snack

Cuisine: Korean

Keyword: Chapaguri, Ramdon

Servings:

Calories: 372kcal

Author: The Subversive Table | Lis Lam

1 package Chapagetti (Korean instant noodle)
1 package Neoguri (Korean instant noodle)
1 8 oz steak Strip Loin, Rib eye, New York Strip, or any other nicely marbled premium beef steak

Heat up a cast iron pan to medium high heat. While the pan heats up, chop the steak in 1 1/2 inch cubes. Generously salt and pepper the steak cubes.
When the pan is hot, add 1 tsp neutral cooking oil (I used grapeseed oil) and swirl around the bottom of the pan. Add cubed steak in a single layer, making sure not to crowd the pan. Do not disturb until nicely browned on one side, about 2 minutes. Flip to the other side and finish cooking to your preference. (I think medium tastes best for this recipe.) Transfer to a plate and set aside.
Bring 3 cups of water to a roiling boil. Place both the dried noodles and the dried vegetable packets into the boiling water.
After partially cooking the noodles (about 2 minutes), drain the noodles and add back to the pot. Make sure to reserve 1/2 cup starchy water in a cup and set aside.
Add 1 entire packet of the Chapagetti soup base and 1/2 packet of the Neoguri soup base (you can add more if you like things spicy).
Keeping the heat on medium-low, add 1/2 cup reserved starchy water and mix noodles with tongs until the sauce is glossy and thick, about 1-2 minutes. Add water in 1-2 Tbsp increments if the noodles start looking too dry.
Turn off heat and add beef and juices. Mix some more. Drizzle oil packet from Chapagetti package.
Transfer to serving bowls, dividing noodles and beef equally. Eat immediately.

Tips:

- Use a fine mesh strainer. Better than a regular strainer to keep the tiny reconstituted vegetables.
- Sear steak. To get a good sear, use a cast iron pan. Also, make sure to heat it well! If the pan is too cold, the steak will steam.

- Make sure to add the steak juices. As the steak rests on the plate, juices will release. Scrape all the juices to enjoy the full beefy flavor.