Jjapaguri (Ramdon) Recipe with Steak from the movie Parasite + Mukbang! | Chef Julie Yoon

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is generally less expensive.

instant ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: store brand ramen

Whole grain noodles provide more fiber, while store brands are often cheaper.

potato starch noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Sear flank steak in a cast-iron pan with vegetable oil for about 3-4 minutes per side until medium-rare (about 130°F).

Tent the cooked steak with foil and let it rest for about 10 minutes to redistribute juices.

Julienne a Persian cucumber and soak it in ice water to curl.

Thinly slice a red chili pepper on the bias.

Boil water in a pot and add the whole package of Jjapaguri noodles and the dehydrated vegetable mix from the ramen.

Cook noodles for about 3 minutes until al dente, then drain, reserving 1 cup of the water.

Slice the rested flank steak against the grain into thin pieces.

Combine the cooked noodles with the seasoning packets from both ramen types after draining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens