We Recreated Ram-don (Jjapaguri) From The Movie “Parasite” | Eatbook Cooks | EP 16

We Recreated Ram-don (Jjapaguri) From The Movie “Parasite” | Eatbook Cooks | EP 16


Hi guys! Welcome to another episode of Eatbook Cooks! Today we’re gonna do something really simple that’s why I’m here and it’s from this Oscar-winning film called “Parasite”. Have you guys watched it before?
Because if you haven’t, here’s a spoiler. Okay your boss is coming on a car to catch you. The person in the wig is not me okay, just saying. And you can tell that Suphon isn’t here today, I’m here. This means one thing, what we’re cooking today, the difficulty level is close to zero. If Chiara can do it, so can you! This dish is called jjapaguri (ram-don). It’s really simple, and it’s a wordplay of two popular instant noodles in Korea. The first one is Chapaghetti, which is an instant jjajangmyeon. And the second one is Neoguri, which is a spicy seafood udon. So Koreans have actually been mixing these two ramen to make jjapaguri way before, but what’s different in this film “Parasite” is that the rich actually added premium Hanwoo beef on top of their jjapaguri. Not only that, they only took apparently 8 minutes to complete the dish. So let’s get cooking! Or boiling, because it’s just instant noodles. First up, we’re gonna do the beef, and in Singapore, you can’t find Hanwoo beef in our supermarkets, so what we’ve got is Australian angus beef instead. The first thing you need to do is to pat dry the beef, because you don’t want to get splatters. I’m scared of getting hurt. This also improves the contact between the hot pan and the meat itself. A lot of people actually prefer ribeye, but I love sirloin because of that fatty layer on top. After patting dry we’re gonna chop the beef into cubes, like this, this size. – What can I do?
– It’s okay! It’s okay! Okay. So you cut horizontally first, so you just make sure to slice them in equal parts, so that they all cook evenly. And then now, let’s transfer into a bowl and season lightly with salt and pepper. And later, just massage because you wanna coat all
the surface area with salt and pepper. So when you sear the beef cubes right you have to
make sure that the pan is hot, and then you put some oil, and
then when you see that is smoking, means it’s hot enough to sear the beef. When the beef is done,
remove it from a pan, do not wash this pan, because here’s a hack,
we want to keep the beef juice so that we can cook it with
the Maggie me later for extra extra flavour. Now set this aside, and we’re gonna cook the Maggi mee. Just boil some water and when it’s bubbling, dunk the Maggie mee into the pot. And empty all the flakes inside and do not, do not add seasoning and the oil in here please,
okay! This is dry noodles. When people cook noodles right, they will say like, oh! dunk it in ice water to like, stop it from cooking and like, let it have that bouncy texture. But when you cook instant noodle
you don’t do so much work, what I’ve learned from all
the Korean variety shows is that just lift the noodles and let the cool
air blow onto it once in a while. Don’t know how true lah, so I’m just doing it because
I don’t want to give the noodles an ice bath, that’s too troublesome. Once this is done put it aside and take the old pan that you used. With all the beef juice inside. So what we gonna do now
is we gonna to transfer the noodles into this pan, there’s no need to strain the noodles and everything because once again, you’re cooking instant noodles!
You don’t want so much, so much trouble. The next step very fun,
use the remaining packets that you have. For the Chapaghetti seasoning,
you should put everything inside. Then for the Neoguri seasoning,
some recipe says half can already, put three-quarter can already,
but if you love it spicier just put everything inside. For the oil, we’ll keep for later. Mix it all up and let the entire sauce simmer. The beef juice, seasoning,
and the broth all simmer together. Then this is when you add the
Chapaghetti vegetable oil, then mix everything up nicely, and now we’ll add the beef! Mix it at out one last time and now we’re done! Okay but I want to try it first,
because I’ve only tried Chaphagetti on it’s own and I was disappointed because
it didn’t really taste like jajangmyeon. So maybe this combi is good because
everybody loves it in Korea. Nice eh! It tastes a bit like, black pepper noodles, the pepper is strong and surprisingly I can taste the beef eh! So yeah don’t ever waste your beef juice guys keep it, it has a lot of flavour. I guess the beef is slightly overdone you give another try, I’ll do it better. But I think the taste is like, over there already.
So let’s go to the office as usual and let people try. – So have you watched a movie “Parasite”?
– Yes. – Anyway, have you watched “Parasite”?
– Yes, why? -Do you like it? – Have you tried “Para- Have you tried “Parasite”? No I haven’t tried parasite, I don’t wanna eat that. – Have you watched “Parasite” before?
– Yes. I loved it! We have something from “Parasite”. – The Ram-don right?
– Yeah, so clever! – The fancy instant noodles with, is it sirloin?
– Yes. – Wah! I can really eat the beef?
– Eat! Eat! It tastes damn good. The noodles are a bit thicker than what
I’m used to and what I like. I like, like skinnier, harder noodles. This is like fatter, and more like chewy and bouncy. Normal instant noodle, you wait too long then
it become dry and become hard, right? This one won’t, cos got all the fats and all the oil.
And then like what Chiara said, How long did you cook it for? Just asking! I think the beef would be nicer if it’s a bit more rare. Oh my god! It’s nice! I’m gonna eat more! – This is wonderful, I give you 9 out of 10,
– Woah! Thank you! Thank you! So I really love this dish and it’s something I would definitely do at home like every week, because it’s so easy! It’s just three components actually two, two components. The last one is just like putting
everything together and it’s so good! So other than beef right, if it’s too expensive for you
or you can’t eat beef. You can choose like pork or chicken etc., like just remember to keep the remnants of what you pan-fried of the meat. It really brings the Jjapaguri totally up a notch. And this is me signing off with my Jjpaguri. Bye bye! Oh! Another thing to not forget
is to like, share and subscribe and click our videos here
if you wanna see more, so bye bye!

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