Gourmet Beef Chapaguri
The Iconic Chapaguri from ‘Parasite’! Elevate with Leftover Steak
A special dish to enjoy at home! This recipe uses leftover sirloin steak, generously grilled for a meal, to create a rich and deeply flavored Chapaguri. It’s a simple yet elegant meal that’s perfect for any occasion.
Key Ingredients- Beef (steak cuts, diced) 300g
- Chapagetti 2 packs
- Neoguri 2 packs
Cooking Instructions
Step 1
First, prepare your delicious leftover beef from your steak dinner. Any cut that’s good for grilling, like sirloin, tenderloin, or flank steak, will work wonderfully. Dice it into bite-sized cubes that are easy for both adults and children to eat. In the movie ‘Parasite,’ they stir-fried diced sirloin, which also adds fantastic flavor. Using leftover sirloin steak made this process even more convenient for me.
Step 2
Get ready with 2 packs of Chapagetti and 2 packs of Neoguri. The magic of this recipe lies in combining these two types of ramen!
Step 3
Prepare a wide pan or pot. Use about half the amount of water you would normally use for cooking ramen. Once the water comes to a rolling boil, add the ramen noodles and the vegetable packets from both 2 packs of Chapagetti, and boil for approximately 2 minutes. It’s crucial to manage the water level; if there’s too much water, the noodles might not cook properly and the flavor can become diluted. Aim for the water to cover about two-thirds of the noodles. If there’s excess water, drain some out; if it’s too little, add a bit more.
Step 4
After 2 minutes, add the diced beef to the pan. Lower the heat to medium-low. The beef will gently cook, infusing the noodles and broth with its delicious flavor.
Step 5
Now it’s time to add the flavor! Use both Chapagetti seasoning packets, but start with 1.5 packets of the Neoguri seasoning. It’s best to mix in 1 packet first, taste it, and then add the remaining 0.5 packet if needed to adjust the seasoning to your preference. Stir everything together thoroughly, ensuring the noodles and beef are well combined.
Step 6
Once everything is well mixed, drizzle in the olive oil or seasoning oil that comes with the Chapaguri packs, according to your taste. This adds an extra layer of savory richness. Chapaguri is best enjoyed immediately after cooking, while the noodles are still perfectly al dente! That’s why I didn’t have time to plate it beautifully. Paired with the fresh gat-kimchi (mustard leaf kimchi) and chonggak-kimchi (ponytail radish kimchi) I bought last week, it was an absolutely perfect combination. You should definitely try making this!
