Anyone else agree that Parasite winning Best Picture was the last good thing to happen in 2020? It seems like it all went downhill from there! I’m a huge movie buff and love all Bong Joon-ho films, so I was glad to see how well-received Parasite was on a global scale. And one of the best things was the widespread demand for ramdon (sometimes referred to as jjapaguri) – a dish made by combining two beloved Korean instant noodles, Chapagetti and Neoguri. When all the Oscar buzz was happening all the local H Mart stores seemed to be selling them as package deals! It’s perfectly savory with a lil’ heat, and you can add steak and scallions to dress it up a bit. Perfect for kids, adults, Lees, Kims, and Jessica (only child, Chicago, Illinois) 
Jjapaguri
Ingredients
- 1 pack Neoguri
- 1 pack Chapagetti
- 1 lb steak of choice (sirloin works well)
- 1/3 cup scallions, finely sliced
- 2 tbsp vegetable or canola oil
- 1 tbsp toasted sesame oil
Instructions
- Cube steak into bite-sized pieces. Heat up vegetable oil in a skillet until shimmering, and sear steak until brown.
- In a shallow pan, boil water and place both packs of dried noodles in the water, as well as both dried veggie packets and the spicy broth packet from the Neoguri.
- Cook the noodles in the broth for about 4 minutes, and then remove from heat and drain all but 1/3 cup of the broth. Add the bean sauce packet from the Chapagetti, as well as the steak and the sesame oil. Mix thoroughly until the sauces is fully incorporated and the noodles are a reddish-brown color.
- Serve with freshly sliced scallions and enjoy!
