Jjapaguri with Sirloin Steak – Just Like in Parasite!
Have You Seen Parasite?
If you’ve seen the Oscar-winning Korean film Parasite (2019) directed by Bong Joon-ho, then you probably remember that unforgettable moment when the wealthy Park family suddenly asks their housekeeper to prepare “ram-don”—but make it fancy. The tension is thick, the timing is chaotic, and yet the food somehow stands out: a bubbling pot of instant noodles topped with glistening slices of premium Hanwoo sirloin steak.
That dish? It’s actually Jjapaguri (짜파구리)—a portmanteau of two popular Korean instant noodles: Jjapaghetti, a black bean flavored noodle, and Neoguri, a spicy seafood-style udon noodle. While the dish has been a long-time favorite in Korean households and dorm rooms, the movie catapulted it into global recognition. And now, it’s something you can easily recreate in your own kitchen—with or without a cliffside mansion.
In this post, we’ll walk you through how to make the Parasite-style jjapaguri, talk about ingredient swaps, give you some chef-level tips, and even suggest what drinks to pair it with. It’s easy, comforting, and packed with flavor.
🍜 What Is Jjapaguri?
In Korea, jjapaguri is the ultimate example of “broke student fusion cuisine.” Combining two noodle packets into one dish isn’t new—Koreans have been remixing ramyeon flavors for decades. But the pairing of Jjapaghetti’s savory, slightly sweet black bean sauce with Neoguri’s bold, spicy seafood broth hits a special kind of magic.
The result? A chewy, glossy noodle dish that’s salty, spicy, and savory in all the right ways. It’s filling, nostalgic, and deeply satisfying.
What made Parasite’s version stand out is the addition of high-end beef—turning a humble bowl of noodles into a rich, symbolic expression of class contrast. You don’t need Hanwoo (Korean premium beef), though. A good sirloin or ribeye will do just fine.
🥩 Ingredients
To make Parasite-style jjapaguri, you’ll need:
- 1 pack of Jjapaghetti
- 1 pack of Neoguri
- 150–200g of sirloin steak (or ribeye, chuck, or brisket)
- Salt and black pepper to season
- 1 tsp of neutral oil (canola, avocado, or vegetable oil)
- Optional: egg yolk, chopped parsley, or scallions for garnish
🔪 Chef’s Tip: If you’re using a thicker cut like ribeye or New York strip, let it rest at room temperature for 10 minutes before searing. This ensures even cooking and maximum juiciness.
🍲 How to Make It
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Boil the noodles.
In a medium pot, bring about 4 cups of water to a boil. Add both packs of noodles along with the dried vegetable flakes from each. Stir occasionally. When the noodles are about 80% cooked (still a little chewy), drain most of the water—leave around 3–4 tablespoons.
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Mix in the sauces.
Add the Jjapaghetti seasoning powder and Neoguri powder. Stir over low heat until the noodles are glossy, well-coated, and slightly thick. It should be saucy, not soupy.
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Cook the steak.
While the noodles simmer, pat the steak dry and season both sides with salt and pepper. Heat oil in a pan over high heat. Sear the steak for about 1–2 minutes per side for medium-rare, depending on thickness. Let rest for 5 minutes before slicing thin against the grain. -
Assemble your dish.
Plate the noodles in a wide bowl. Top with your beautifully sliced steak. Garnish with an egg yolk in the center for added richness, or sprinkle parsley or green onions for color and freshness.
🔄 Ingredient Swaps & Alternatives
Don’t have access to Korean noodles or want to make it your own? Here are some ideas:
- Can’t find Neoguri? Try Shin Ramyun or any spicy instant noodle with bold flavor. You can even add a pinch of dried kelp powder or anchovy broth to mimic the seafood notes.
- No Jjapaghetti? Use another black bean instant noodle or mix your own quick sauce: 1 tbsp hoisin sauce, 1 tsp soy sauce, 1 tsp oyster sauce, and a touch of sesame oil.
- No steak? Use sliced brisket, ground beef, pork belly, or even grilled tofu for a vegetarian option.
- Add-ons: A soft-boiled egg, sautéed mushrooms, or a slice of cheese (very Korean!) can take this to the next level.
🌱 Vegetarian Tip: Replace beef with pan-seared king oyster mushrooms—they have a meaty texture and absorb flavor beautifully.
🧂 Flavor Profile
This isn’t just “fancy instant noodles.” It’s rich, complex, and deeply satisfying. The black bean sauce is savory and slightly sweet, while the Neoguri adds spice and umami depth. The chewy noodles give it great texture, and the steak adds a luxurious finish.
Eating this is like getting the comfort of junk food and the indulgence of a steak dinner all in one bite.
🥃 Drink Pairing
To really elevate the experience, try one of these drink pairings:
- Red Wine – A medium-bodied red like Merlot or Syrah complements the umami-rich sauce and beef.
- Craft Beer – Malty brown ales or Korean lagers like Cass or Terra work well to cut through the richness.
- Bourbon Whiskey – Yes, it works! The smoky vanilla and caramel notes in bourbon pair surprisingly well with the savory and spicy noodles.
- Non-alcoholic – Barley tea (boricha) or roasted corn tea (oksusu cha) are traditional Korean pairings that cleanse the palate and offer nutty undertones.
🧑🍳 Why You Should Try It
Jjapaguri isn’t just a viral food trend—it’s a crash course in modern Korean food culture.
It’s easy to make, affordable, endlessly customizable, and deeply comforting. Whether you’re cooking for one or trying to impress dinner guests with something unexpected, this dish hits the sweet spot between casual and classy.
It’s also a great way to dip your toes into Korean flavors without needing a ton of ingredients or equipment.
💬 Final Thoughts
Jjapaguri with steak is a reminder that great food doesn’t have to be complicated. With just a few pantry staples and a good cut of meat, you can transform two packets of instant noodles into something worthy of the big screen.
So the next time you’re craving comfort food—or want to recreate a moment from Parasite—give this dish a try.
Add your own twist. Make it spicy. Make it vegan. Throw in some cheese if you want. That’s the beauty of jjapaguri—it’s flexible, flavorful, and fun.
Have you made jjapaguri at home? What’s your favorite version?
Tag us, comment below, or share a photo. We’d love to see your Parasite-inspired creations. 🍜✨