Jjapaguri - Ramdon
Jjapaguri (짜파 구리) is a very particular Korean dish that has become famous thanks to the beautiful film Parasite (기생충), winner of four Academy Awards and which has finally brought South Korean cinema into history.
The feature film talks about an extremely poor family that manages to infiltrate the life of an incredibly wealthy family, portraying an extremely classy current society and revealing the impossibility of changing status, with crudeness and extreme sarcasm.
This dish is prepared in the home of the wealthy family, made with the union of two cheap instant ramyuns and Hanwoo (한우) beef, considered in Korea to be very expensive. With this subtle device, director Bong Joon-ho has shown how the upper classes manage to make a substantially low-alloy product noble and fashionable.
In reality, however, this dish was born in 2013 when it was first shown on a TV show.
The instant noodles used are Neoguri (너구리 - the director's favorite noodles) and Chapagetti (짜파게티), the latter being an inexpensive version of the famous Sino-Korean jajangmyeon dish.
Note for the preparation: in accordance with what is recommended by the manufacturer of the Neoguri noodles, only half of the spicy powder contained in the package must be used. Chapagetti powder must be used entirely.
- 1 Chapagetti package
- 1 Neoguri pack
- 1 high quality beef steak
- 1 tablespoon of olive oil
- Heat a pan with a drizzle of olive oil. Place the steak cut into squares and cook on both sides. Remove from heat when it is still slightly to the blood. Keep it aside.
- Boil the water in a saucepan. As soon as it boils, add the noodles from both packs and the contents of both sachets of vegetable flakes. Cook for three minutes, stirring carefully.
- Drain the noodles and set aside some of the cooking water.
- Heat a pan and pour the drained noodles with part of the cooking water. Add the sachet with the Chapagetti aromas and half of the Neoguri one. Melt the flavors and sauté well.
- Add the beef and sauté the noodles.
- Serve immediately hot.