Do not fuss with the meat (you want the caramelized edges!). When it’s hot but not smoking, add the oil and steak. Meanwhile, heat a sturdy pan (preferably cast iron) over medium-high heat.In a medium pot, bring about 4 to 5 cups of water to a boil over medium-high heat (this doesn’t have to be precise as you’ll be draining most of this liquid away).Cut the steak into bite-size pieces, approximately 3/4- to 1-inch chunks.1 teaspoon canola (or other neutral cooking) oil.1 (6- to 8-ounce) steak, preferably sirloin, ribeye, or New York strip (you need some fatty marbling).Prep Time: 5 minutes Cook Time: 10 minutes Serves: 1 to 2 INGREDIENTS Jjapaguri / Chapaguri / Ram-Don from Parasite I had a delicious time slurping up the springy noodles, coated in the spicy black bean sauce with tender pieces of steak, while fondly thinking back on the electric ride “Parasite” took me on. After cooking the noodles, I combined them with perfectly seared steak cubes, as well as jjapaguri’s favorite sidekick, Korean pickled radish or danmuji. I chose New York strip because, hey, that’s what I like!įor the jjapaguri, I loosely followed the recipe video tutorial provided by Nongshim, the ramen parent company of the Korean instant noodles. I didn’t have access to (or the budget for) a Hanwoo steak, but any cut with nice marbling, like a sirloin steak or ribeye steak, would do well here. And steak? Well you don’t have to twist this girl’s arm to indulge in a juicy cut. I love Korean ramyun and Chapagetti and Neoguri happen to be among my favorites.
Metaphors aside, there was no way I wasn’t going to try my hand at recreating this very easy, albeit suddenly pricier, ramen noodle dish at home. There’s a bit of loaded social commentary there, as Hanwoo beef is a very expensive product that can only be found in Korea (you might liken it to a Korean Kobe beef, of sorts) and it’s getting tossed together with cheap instant noodles. In the movie, a big piece of Hanwoo steak is served along with the jjapaguri ramen noodles. The former consists of black bean noodles done in the the style of jjajangmyeon noodles the latter is a spicy, seafood-inflected udon-style noodle in a brothy soup. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.Now, what is jjapaguri (also spelled chapaguri or 짜파구리)? Jjapaguri is a fairly modern mash-up of two popular instant ramen (Korean ramyun) noodles: Chapagetti + Neo guri. Divide noodles between serving dishes and top each with pork. Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce. Make sauce: In a large bowl, whisk to combine all ingredients. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Add pork, breaking up the meat with a wooden spoon.
Make pork: In a large skillet over medium-high heat, heat vegetable oil. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Add vegetable oil and Sichuan peppercorns and heat to 325°. Make chili oil: Fit a small saucepan with a candy thermometer.Skip the takeout and make your own Dan Dan Noodles from tonight.Ĭategory dairy-free, date night, weeknight meals, dinner, main dish
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