Introduction

Jjapaguri (짜파구리) is a Korean home-cooking hack that combines two popular instant noodles: a black bean sauce (jjajang) ramyeon and a thick, spicy seafood udon-style ramyeon. Cooked together and stir-fried with both seasoning packets, they make a glossy, savory-spicy noodle dish. It became a craze in Korea after appearing on a family TV show in 2013, and went global in 2019 when the film Parasite showed it topped with premium beef – the English subtitles called it “ram-don” (ramen + udon). If you are new to Korean instant noodles, start with our ramyeon guide.

Jjapaguri at a Glance

What it is

• A stir-fried mix of jjajang ramyeon and spicy seafood udon ramyeon

Main ingredients

• Two noodle packs, their seasoning powders, vegetable flakes, seasoning oil; often beef

Taste

• Sweet-salty black bean flavor with a mild spicy seafood kick; chewy thick noodles

Main uses

• Quick lunch or late-night snack; dressed up with steak, eggs or seafood

What is Jjapaguri Made Of?

Jjapaguri uses one pack of each noodle. The jjajang ramyeon brings a dried black bean sauce powder based on chunjang plus a seasoning oil; the seafood udon ramyeon brings thick, chewy noodles, a spicy seafood soup powder and often a piece of dried kelp. Common add-ins:

• Beef steak: cubed sirloin, the “Parasite” style.
• Fried egg: a runny yolk softens the spice.
• Seafood: shrimp or squid to match the spicy seafood base.
• Vegetables: onion, zucchini or cabbage stir-fried with the noodles.

What Does Jjapaguri Taste Like?

Think of jjajangmyeon with a little fire. The black bean sauce gives a rich, slightly sweet and salty base, while the seafood powder adds savory depth and gentle heat that cuts the heaviness. The sauce coats the noodles instead of sitting as soup, and the thick udon-style noodles give a satisfying chew.

Popular Ways to Eat Jjapaguri

Steak Jjapaguri

Seared beef cubes tossed through the noodles – the recipe below.

Classic Jjapaguri

Just the two noodle packs, ready in about 10 minutes.

Seafood Jjapaguri

Topped with shrimp and squid stir-fried in a little oil.

Cheese Jjapaguri

A slice of cheese melted on top for a creamy, kid-friendly version.

Easy Steak Jjapaguri Recipe (Serves 2)

Ingredients

• 1 pack Korean jjajang (black bean) ramyeon
• 1 pack Korean spicy seafood udon-style ramyeon
• 6 oz (170 g) sirloin steak, cut into 3/4-inch cubes
• Salt and black pepper
• 1 tsp neutral oil
• 5 cups water

Instructions

1. Season the beef with salt and pepper. Heat the oil in a skillet over high heat and sear the cubes 1–2 minutes per side until browned. Set aside.
2. Bring the water to a boil in a pot. Add both noodle blocks, both vegetable flake packets and the dried kelp if included. Cook for about 5 minutes, stirring, until the thick noodles are tender.
3. Scoop out and save about 1/2 cup of the cooking water, then drain the rest.
4. Return the noodles to the pot over medium heat. Add all of the black bean powder, about half of the spicy seafood powder and the saved water. Stir-fry for 1 minute until glossy and saucy.
5. Add the seasoning oil and the seared beef, toss for 30 seconds and serve right away.

Tip: Taste before adding more of the spicy seafood powder – using all of it makes the dish very salty. Kimchi or pickled radish on the side is the classic pairing.

Where to Buy Jjapaguri Noodles

United States

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Amazon
Search Korean jjajang ramyeon on Amazon
Search Korean spicy seafood udon ramyeon on Amazon

H-Mart
Search jjajang ramen on H-Mart

Canada

Search Korean jjajang ramen on Amazon.ca

Europe

Search Korean jjajang ramen on Amazon.co.uk

How to Store Jjapaguri Noodles

Keep unopened noodle packs in a cool, dry cupboard until the best-by date. Jjapaguri is best eaten right after cooking, since the thick noodles soak up the sauce and turn soft; leftovers can be refrigerated for 1 day and reheated in a pan with a splash of water.

Jjapaguri FAQ

What is ram-don in Parasite?

Ram-don is the subtitle name for jjapaguri, mixed black bean and spicy seafood instant noodles, served with beef in the film.

Is jjapaguri spicy?

Mildly. Use less of the spicy seafood powder for a gentler version.

How much water should I leave?

About 1/2 cup for two packs – enough to dissolve the powders into a thick sauce, not a soup.

What beef is best for jjapaguri?

Tender cuts such as sirloin, ribeye or tenderloin, cut into bite-size cubes and seared quickly.

Conclusion

Jjapaguri proves that two simple packs of Korean instant noodles can become a crave-worthy meal in 10 minutes – add steak and it feels like a treat. For another fun instant-noodle mash-up, try our rabokki recipe.