Welcome to the fascinating world of Jjapaguri, a culinary creation that has taken the global stage by storm! This unique Korean instant noodle dish, often known internationally as "ram-don," is a brilliant combination of two distinct instant noodle varieties: the savory Chapagetti and the spicy seafood-flavored Neoguri. It results in a harmonious blend of rich, umami-laden black bean sauce with a hint of invigorating spice and the delightful chewiness of different noodle textures. Far from a simple meal, Jjapaguri offers a deeply satisfying experience, showcasing the inventive spirit of Korean home cooking.

The story of Jjapaguri is a testament to culinary creativity, born not in a professional kitchen, but through the ingenious experimentation of Korean households. While the exact moment of its first conception remains part of popular lore, its individual components have a clear history. Chapagetti, an instant rendition of the beloved Korean-Chinese jjajangmyeon (black bean sauce noodles), was introduced by Nongshim in 1984. Just two years prior, in 1982, Nongshim also launched Neoguri, a spicy, udon-style instant noodle renowned for its thick, chewy strands and a broth infused with a distinct seafood essence. The playful combination of these two popular staples evolved into Jjapaguri, a dish that gained immense international recognition after its iconic appearance in Bong Joon-ho's critically acclaimed 2019 film, "Parasite."

Creating Jjapaguri involves a simple yet artful fusion. Typically, both noodle types are cooked together, sometimes with their respective flavor packets, and then combined to create a single, unified sauce. The magic happens when the dark, savory jjajang base of Chapagetti meets the subtle heat and seafood notes of Neoguri, resulting in a complex flavor profile that is both comforting and exciting. Its popularity highlights how simple, accessible ingredients can be transformed into something truly special and deeply flavorful, appealing to a wide range of palates.

Fun Fact: The name Jjapaguri is a clever portmanteau, seamlessly blending the names of its two component instant noodles: Chapagetti and Neoguri. Its cinematic debut in "Parasite" famously featured it paired with luxurious cubes of Hanwoo beef, dramatically contrasting a humble dish with an extravagant ingredient to underscore the film's poignant social commentary.

Serves

For 2 Persons Preparation Time ca. 20 Minuten

Ingredients

• 1 Pack Chapagetti Instant Noodles (black bean sauce flavor)
• 1 Pack Neoguri Instant Noodles (spicy seafood flavor)
• 600ml Water (or slightly less for a thicker sauce)
• 100g Sliced Beef (e.g., sirloin or ribeye, optional)
• 2 tablespoons Sliced Green Onions (for garnish, optional)
• 1 tablespoon Sliced Carrot (for garnish, optional)
• 1 tablespoon Sesame (for garnish, optional)

Instructions

• Boil Water: Bring the specified amount of water (around 600ml for two packs) to a rolling boil in a pot. This measurement is key for the final sauce consistency.
• Cook Noodles and Flakes: Add both noodle blocks along with their dried vegetable flakes from both packs to the boiling water. Cook for about 2-3 minutes until slightly softened.
• Sear Beef (Optional): If using, quickly sear the sliced beef in a separate pan over high heat until it reaches your desired doneness. Set it aside for later.
• Drain and Season: Carefully drain most of the water from the pot, leaving about 80-100ml (approximately half a cup) with the noodles. Add the Chapagetti seasoning powder and olive oil, and about half of the Neoguri seasoning powder. Adjust to your taste to balance the flavors.
• Stir and Combine: Stir the noodles vigorously with the seasonings until the sauce thickens and coats the noodles evenly. If you seared beef, add it back in now and toss to combine.
• Serve and Garnish: Transfer the Jjapaguri immediately into a large serving bowl. Garnish generously with the fresh green onions. Serve immediately while hot.