Overall, the dish is easy to make and combines two popular Korean instant noodle brands: Chapagetti and Neoguri. I am glad I found both at our local Asian grocery store. The dish came out good since the noodles were perfectly cooked and seasoned. I am not fond of spicy food, but this recipe has just the perfect amount of spice to it. The added beef makes this noodle dish more substantial.
Ingredients
- Sirloin steak- main protein in this recipe
- Sea salt and freshly cracked black pepper
- Unsalted butter
- Avocado oil
- 1 packet of Chapagetti
- 1 packet of Neoguri
- For serving: chopped green onions and kimchi
How to make ram-don
To make this ram-don recipe, first brown the cubed sirloin steak and then set it aside. Next, cook the noodles and vegetable mix from both packets. After straining the noodles, put the noodles back in the pot with a cup of the noodle water. Add the whole packet of the Chapagetti’s sauce mix and half of the Neoguri’s seasoning mix to the noodles in the pot. Cook until the noodles and seasoning mix are well incorporated. Removed from the heat and add the oil from the Chapagetti packet. To serve, top the noodles with the browned beef and sprinkle with the chopped green onions. Like most Korean dish, this noodle dish is best eaten with kimchi.
Tips for making ram-don
- It is better to use tender cut of beef like sirloin, rib-eye or New York strip.
- In step 3, cook the noodles al dente because it will further cook in step 4.
- To add a stronger flavor to this noodle dish, use more (to taste) of the Neoguri’s seasoning mix.
Ram-don (Jjapaguri) from the movie "Parasite"
Ingredients
- 8 oz sirloin , or rib-eye steak
- Sea salt and freshly cracked black pepper
- 1 tbsp avocado oil , or preferred cooking oil
- 1 tbsp unsalted butter
- 1 (127 g) pack Chapagetti
- 1 (137 g) pack Neoguri
- Chopped green onions , for serving
- Kimchi , for serving
Instructions
- Cut the beef into ½-inch cubes. Lightly season with the salt and black pepper.
- Heat the oil in a cast iron or a non-stick frying pan over medium high heat. Tilt the pan, moving it back and forth and side to side until bottom of the pan is coated with the oil. Add the beef and cook for a few minutes until light brown, about 4 minutes. Carefully drain accumulated juices, if there is any. Stir in the butter and cook until the butter has melted and the beef is nicely browned. Drain and set aside.
- Bring 4 cups of water to a boil. Add both kinds of noodles and both packets of vegetable mix. Cook, stirring occasionally, until the noodles are al dente, about 4 minutes. Remove from heat.
- Strain the noodles over a glass bowl. Return the strained noodles back into the pot with a cup of the noodle water. Turn the heat to medium. Add the entire packet of the Chapagetti soup base mix and half of the seasoning mix from the Neoguri packet. Stir until well combined and sauce has slightly thickens. Remove from heat. Stir in the oil from Chapagetti packet.
- Transfer the noodles to a serving plate. Top with the browned beef and sprinkle with the chopped green onion. Serve with kimchi.
Nutrition
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