Hello! Hi everyone, welcome back to Woo Can Cook, Wesley here. Today we are diving back into our series dedicated to TV and film with a long overdue shot at the jjapaguri or "ramdon" from the movie Parasite. First off, I am well aware that this movie came out several years ago, and I'm probably the one millionth youtuber to recreate this dish. The main reason that I never got around to this one is really just because it's not that complicated, interesting, and most importantly, it just doesn't sound very tasty. 

For those unfamiliar, in this scene, the family has requested their housekeeper make a dish known as jjapaguri, which is the combination of both chapagetti and neoguri instant noodles, topped with hanwoo beef (or in other words, an extremely expensive cut of korean steak, similar to japanese wagyu). Personally I've been skipping this dish since the movie came out because well frankly, I don't want to stir fry Japanese wagyu. This just feels like a crime against everything I believe in. Conceptually though the idea here is that they're making a very simple noodle dish, using extremely high quality ingredients. The thought came to me that it might be interesting to instead dive into what this dish might actually look like if made with appropriately high quality ingredients, and how that might look radically different from a simple instant ramen. So! For our version today, we'll be diving into how to make this actual sauce base from scratch, plus what a high quality stir fry beef cut actually looks like, and more importantly, why it makes absolutely no sense to stir fry Japanese wagyu. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic, crushed and minced

  • 1/2 medium white onion, large diced

  • 1 red bell pepper, large diced

  • 4 inches cucumber, julienned

  • 1 lb sirloin tip, sliced thinly, against the grain

  • baking soda slurry (1/2 tsp baking soda dissolved in water)

  • 1 lb thin udon noodle

  • peanut oil

  • corn starch slurry (2 tbsp corn starch dissolved in water)

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 1/2 tsp white pepper

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)

  • 1 tbsp rice vinegar

  • 1 tbsp mirin

  • 1 tbsp brown sugar

  • 4 tbsp black bean paste

INGREDIENTS (dashi broth)

  • 3 dried anchovy

  • 1 sheet dried kombu

  • 2 cups water

PREP

  • COMBINE all sauce ingredients, set aside

  • COMBINE the steak with baking soda slurry, then let marinate for 15 minutes

  • DRAIN the baking soda slurry, then combine with all marinade ingredients and let marinate for an additional 15 minutes

ON THE STOVE

  • COMBINE all dashi broth ingredients in a small saucepan over medium heat, then let simmer for 20 minutes before straining

  • BOIL udon noodles to package instruction and set aside

  • HEAT a wok over medium heat, then add 4 tbsp peanut oil and long yao

  • ADD the steak evenly across the surface of the wok and let sear for 2 minutes before tossing with the wok tilted downward for wok hei

  • REMOVE the steak, reheat the wok over high heat, then long yao

  • ADD the garlic and and saute for 15 seconds until fragrant

  • ADD the bell pepper and saute for 1 minute, then add the onions and saute for an additional 1 minute

  • ADD the steak back to the wok and toss to combine

  • ADD the sauce to the wok, followed by the dashi broth

  • ADD the corn starch slurry then toss until a thickened sauce forms

  • ADD the noodles, then toss to combine

  • GARNISH with cucumber

 

tagged parasite, jjapaguri, jjapagetti, chapagetti, neoguri, jjajang noodles,k orean food, korean noodles, korean cooking, woo can cook

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