Jjapaguri || 짜파구리 1

Jjapaguri (짜파구리), sometimes spelled Chapaguri, is a popular Korean noodle dish made by combining two instant noodle brands from Nongshim: Chapagetti (짜파게티) and Neoguri (너구리). It’s essentially a fusion dish that blends the flavors of black bean sauce (jjajang) from Chapagetti with the spicy seafood broth of Neoguri.

Origin and Popularity:

Jjapaguri originally emerged from online communities as a creative way to combine these two popular ramyeon (Korean instant noodles). Its popularity soared in 2013 after it was featured on the Korean variety show “Dad! Where Are We Going?” (아빠! 어디가?). However, it achieved global recognition in 2020 thanks to its appearance in Bong Joon-ho’s critically acclaimed film “Parasite.” In the movie, it’s prepared with sirloin steak, further elevating its status and making it a culinary sensation worldwide. The English subtitles in “Parasite” cleverly translated Jjapaguri to “Ram-don,” a portmanteau of “ramen” and “udon,” to help international audiences understand the concept.

Taste Profile:

Jjapaguri offers a unique and addictive flavor profile. The rich, savory, and slightly sweet black bean sauce of Chapagetti is balanced by the spicy and savory seafood broth of Neoguri. The spiciness from Neoguri cuts through the richness of the Chapagetti, preventing it from becoming too heavy, while the Chapagetti adds depth and complexity to the Neoguri’s seafood flavor.

Basic Jjapaguri Recipe:

Here’s a simple recipe to make Jjapaguri:

• 1 package Chapagetti
• 1 package Neoguri
• 500ml water (adjust to your preference)

Instructions:

1. Boil the water in a pot. Add both the Chapagetti and Neoguri noodles and their dried vegetable flakes (flakes). Include the kelp/seaweed piece that comes with the Neoguri, as it adds depth of flavor.
2. Cook the noodles for about 4-5 minutes, or until they are almost done.
3. Drain most of the water, leaving about 150ml (or about ½ cup) in the pot. The exact amount depends on how soupy you like your noodles.
4. Add both the Chapagetti and Neoguri seasoning powder packets.
5. Mix well until the sauce is evenly distributed.
6. Optional additions: You can add red pepper flakes (gochugaru), black pepper, a fried or boiled egg, chopped green onions (scallions), or other ingredients to enhance the flavor.

Tips for Making Delicious Jjapaguri:

• Water control is key: Too much water will result in a soupy dish, while too little will make the noodles dry and sticky.
• Don’t overcook the noodles: Overcooked noodles will become mushy.
• Get creative with additions: Feel free to experiment with different ingredients to customize your Jjapaguri. Popular additions include sirloin steak (as in “Parasite”), sausage, cheese, onions, and garlic.

Nongshim Products:

Due to its popularity, Nongshim has released instant cup noodle and packaged versions specifically for Jjapaguri, making it even more convenient to enjoy this dish.

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• Ingredients:
  • 1 package of Chapagetti instant noodles
  • 1 package of Neoguri instant noodles
  • Approximately 200 grams (or about 1/2 pound/8 ounces) of beef sirloin (such as ribeye), cut into 1/2 inch cubes
  • 3 cups of water
  • 1 pinch of salt
  • A dash of black pepper
  • 1 teaspoon of cooking oil
  • A knob of butter
  • Optional: Pickled radish (danmuji), for serving
• Instructions:
  1. Prepare the beef: Cut the sirloin into 1/2 inch cubes. Season with salt and pepper.
  2. Cook the beef: Heat the cooking oil in a pan over high heat and cook the beef until browned.
  3. Boil water: In a pot, bring 3 cups of water to a boil.
  4. Cook the noodles: Add both the Chapagetti and Neoguri noodles, along with the dried vegetable packets, to the boiling water.
  5. Add butter: Add a knob of butter to the pot of noodles.
  6. Cook the noodles: Cook until the noodles are soft, using tongs to separate the noodles.
  7. Drain the noodles: Drain the water from the noodles, reserving about 1 cup of the cooking water.
  8. Combine the ingredients: Return the noodles to the pan. Add the Chapagetti sauce powder, half of the Neoguri spice powder, and the reserved cooking water. Mix well.
  9. Add the cooked beef: Add the cooked beef to the noodles and stir.
  10. Add the oil: Turn off the heat and add the Chapagetti oil packet and mix everything well.
  11. Serve: Enjoy your Jjapaguri with pickled radish if desired.