Today, we’re preparing Jjapaguri with steak, a sensational dish that gained popularity after being featured in a well-known Korean movie. This dish combines two classic instant noodles: Jjapaghetti, which is made with black bean paste, and Neoguri, known for its spicy seafood flavor.

If you’re looking for a flavorful and easy recipe, you’ve come to the right place! With basic ingredients like steak, red cabbage, and noodles, you can create the best meal of the week. What I love about Jjapaguri is the amazing crunch and chewiness of the noodles coated in a delicious black bean sauce. This simple recipe will surpass any Asian takeout you’ve ever had!

Ingredients

Neoguri noodles, Jjapaghetti noodles, Red Cabbage, Peas, Butter, Olive oil, Rib-eye steak or Sirloin.

Neoguri noodles have a spicy seafood flavour, while Jjapaghetti noodles contribute a savoury sweetness that complements the overall dish. This creates a contrast, takes the meal to the next level. We include finely shredded cabbage and tender green peas for a fresh taste. The combination of butter and olive oil adds richness to the Jjapguri noodles, creating a harmonius flavor profile that serves as a luxurious base for the dish. For protein, we chose a rib-eye steak, which helps it remain soft and tender. However, you can also use sirloin or your favorite cut of beef.

Instructions

Follow the package instructions carefully. Cook both types of noodles in one pot. Each noodle package contains its own dried flakes: “Chacharoni Flakes” and “Neoguri Flakes.” Add these flakes to the pot. Do not add the black bean powder from the Jjapaghetti noodles at this stage, as it will be used later in the recipe.

Use a non-stick or cast-iron pan. Set the stove temperature to high. Set the timer to one minute and fifteen seconds. Add a generous dollop of butter. Once the butter is sizzling, add the steak and set the timer. Salt the top of the steak. After the timer has gone off, repeat the process. Set the steak aside and let it rest. Add cooking oil or butter to the pan and stir-fry the cabbage for maximum crunch. Slice up the steak. The fatty slivers of the beef add a ton of flavor.

Next, arrange the thinly sliced steak on top of the noodles, allowing the heat to gently warm the meat and release its juices. The rich flavors of the noodles complement the juicy steak, creating a delightful combination. And there you have it – Jjapaguri with steak, a dish that is both comforting and indulgent.

Expert Tips

Before you cook the steak, ensure that it is at room temperature. We recommend marinating it with salt and pepper to enhance the flavor. Preheat your skillet and cook the steak for 1 minute and 15 seconds per side over high heat. You can cook the Chapagetti and Neoguri noodles in the same pot, following the package instructions. Chapagetti comes with a black bean powder seasoning, while Neoguri includes a red-colored seafood powder for a soupier texture. Be sure to reserve some noodle water.

Once the noodles are cooked, drain them and combine them in a large bowl with the seasoning packets (black bean powder and red seafood powder) included with the instant noodles. Add 1/4 cup of the reserved noodle water to help rehydrate the pasta. Toss everything until well coated. To finish, add chopped green onions for a fresh pop of color. Drizzle with sesame seed oil or olive oil, and for an extra kick, sprinkle on some chili oil or red chili flakes.

How to Store Jjapaguri with Steak?

Store leftovers in an airtight container for 1-2 days. They will not taste the same, so we recommend cooking the right portion per meal. Reheat your leftovers in a skillet, adding a splash of water to prevent the noodles from drying out.

What to Serve with Jjapaguri with Steak?

Kimchi is a flavorful accompaniment. The tanginess of kimchi adds richness to this dish. You can take the healthiness of this dish up a notch by pairing it with steamed vegetables like broccoli and carrots. Fresh cucumbers add a lovely crunch and contrast. Fried eggs add protein and richness. Cook until the yolk is creamy.

Jjapaguri with steak

5 from 3 votes

Print Pin Rate

Course: Main

Cuisine: Asian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 280kcal

Author: thetastejournal.com

Ingredients

▢ 1 Jjapaghetti instant noodles
▢ 1 Neoguri instant noodles
▢ 200 grams Ribeye steaks – or your preferred cut.
▢ 1 cup Shredded red cabbage

Seasonings

▢ 2 tbsp Butter
▢ Salt and Pepper to taste
▢ 3 tbsp Olive oil
▢ Sliced green onions – or sesame seeds.

Instructions

Cook noodles: Cook noodles according to instructions. Drain and set aside. Season the steak with salt and pepper. Add a generous dollop of butter. Grill steak on high heat. (1 minute and 15 seconds per side). Once the steak is cooked, remove from heat.
Stir-fry the cabbage: Sauté shredded cabbage for three to four minutes until caramelized. Add the noodles and stir-fried cabbage. Add seasoning from both packets and mix rigorously. Add 1/4 cup of noodle water. Mix rigorously. Add two tablespoons of olive oil. Top with steak and cabbage.