Jjapaguri with Steak

Also known as ‘Ram-don’, Jjapaguri is a mishmash of two types of instant ramen as shown in the award-winning movie, Parasite. It’s sweet, savoury, with a tiny bit of spice to kick it up a notch.


The whole world came to know about this ingenious combination of Chapaghetti and Neoguri instant noodles (hence chapa-guri or jjapa-guri) after its feature in Parasite (ps keep a lookout for the cinematography tricks used to show the class divide). In the movie, they made Jjapaguri with top-quality Korean hanwoo beef which is ridiculously expensive and difficult to attain. For you and me, just use the best-quality ribeye you can afford or can be bothered to pay for. If you don’t want to use steak, feel free to sub it for some shredded chicken, spam, tofu, or leave it out entirely. 

I’m not the biggest fan of instant noodles but this one, I really really like. It’s savoury and slightly sweet from the Chapaghetti, and also has a spicy kick from the Neoguri instant noodles. It’s moorish, and addictive, and JUST SO GOOD. Taste aside, instant noodles are probably what you should be buying right now. If your local supermarket has been emptied out (like mine has), then my best advice to you would be to visit an Asian supermarket. I dropped by over the weekend and they were still fully stocked with rice, instant noodles, vegetables, meats, and my personal favourite, frozen dumplings! 


Stay safe everyone x 

Jjapaguri with Steak Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
Serves: 2
Prep Time: 5 Cooking Time: 5 Total Time: 10

Also known as ‘Ram-don’, jjapaguri is a mishmash of two types of instant ramen as shown in the award-winning movie, Parasite.


  • 1 packet of Chapaghetti instant noodles
  • 1 packet of Neoguri instant noodles
  • Neutral oil
  • 200g rib-eye, diced
  • 1 clove garlic, minced
  • Salt and pepper



Heat up some oil in a pan over high heat. Add the beef cubes into the pan and season with salt and pepper. Toss to combine and leave it to cook for 1 minute (DO NOT STIR) before flipping to the other side and cooking for 1 minute. Mix in the garlic and cook for 1 more minute or until the beef is cooked to your desired doneness. Set aside.


Open both the instant noodle packages and remove the noodles and packets. The Chapaghetti package comes with the noodles and 3 packets - powder soup, flakes, and vegetable oil; the Neoguri package has noodles and 2 packets - powder soup and vegetable flakes.


In a pot, bring 3 cups of water to boil. Add in both the noodles and only the flakes (from Chapaghetti) and vegetable flakes (from Neoguri). Cook for 5 minutes, stirring to separate the noodles so that they cook evenly. Measure out 1/2 cup of the cooking water and then drain the noodles.


Add the noodles and beef cubes back into the pot, followed by a full packet of the Chapaghetti powder soup and HALF the packet of the Neoguri powder soup (add more/less depending on your spice tolerance). Mix to combine then remove from heat.


Stir in the seasoning oil and mix until well combined. Serve immediately.

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