Jjapaguri (Easy Ram Don Korean Noodles)
by Sommer Collier — last updated on Oct 1, 2025 
This recipe for spicy Korean Ram Don Noodles, also known as Jjapaguri, is quick and easy to make with seared ribeye steak and instant ramen noodles. It’s a fiery, savory, incredibly delicious and satisfying dish that’s ready to enjoy in only 10 minutes!
Sommer’s Recipe Notes
If you haven’t heard of Ram Don Noodles, it’s not surprising. But if you have heard of this dish, it has likely been within the last few years. Because although it is delicious, the name is a little confusing… Ram Don is not a traditional Asian recipe, but is actually a dish that became popularized by the 2019 Korean thriller Parasite.
In the movie Parasite, dirty dealings are happening in a home. The housekeeper (who is involved in the misdeeds) gets a call from the homeowner and discovers the family will be home in 8 minutes and wants Jjapaguri for dinner. Her accomplices continue their criminal activities while she rapidly whips together spicy noodles with steak, just as they walk in the door…
Why You’ll Love this Ram Don Noodles Recipe
- Super fast dinner – Although it is fully possible to make this dish in 8 minutes, if you have something to hide, 10-15 minutes is more realistic. *wink*
- Unbelievably easy recipe – Simply sear the steak, boil the pasta, season, and combine. Done!
- Amazing flavor – To add oomph to the original Korean ramen noodles recipe, we sear the ribeye steak in sesame oil, then add the steak and oil to the ramen, to give it nutty depth of flavor. For an extra kick of spicy goodness we also add some Korean gochujang sauce.
There are many different ways you can customize Korean spicy ramen noodles to your tastes. Try some of our suggestions below for the best Jjapaguri recipe your family will love!
Ingredients and Tips
These ingredients can be found in any Asian market, or online. I suggest you stock up! You will be making these this easy jjapaguri noodles recipe again and again.
If you can’t find the specific brands in the movie, buy any Korean Jjajang black bean ramen, and any Jjamppong spicy seafood instant udon.
- Jjajang black bean ramen – Either Chapagetti or Jjajangmen style.
- Jjamppong spicy seafood udon noodles – Your choice of Neoguri or Odong Tong.
- Steak – Use a thick-cut ribeye steak, that is about 1″ thick.
- Sesame oil – For an earthy, nutty taste. You can substitute for a similar light oil, like vegetable or avocado oil.
- Gochujang sauce – This classic Asian food ingredient adds a sweet and spicy flavor to the Korean ramen noodles.
- Scallions – Sliced green scallions add a nice pop of freshness.
Recipe Variations
- Protein – You definitely can skip the beef if you prefer. Prepare Korean ramen noodles with chicken or pork, but note, you will need to cook them longer so they are completely cooked through.
- Vegetarian – For a meatless meal, you can use cubed tofu. And you can always add a perfectly cooked egg to your ramen for an extra oomph of protein!
- Less spicy – Use only 1 teaspoon of gojuchang or skip it entirely for not-quite-so spicy Korean noodles.
- Gluten-free – Many ramen packets are made from buckwheat and sweet potato starch or other gluten-free ingredients. Just make sure to look at the ingredients on the package of noodles that you choose. Dangmyeon noodles are made from sweet potato starch and are almost translucent. Because of the cool look, some people call them glass noodles.
Best Tips for How to Make Ram Don Korean Noodles
- Don’t over cook the noodles! These instant noodles cook extremely quickly, so make sure you don’t over cook them or they will be mushy! I like them al dente.
- For the best savory Korean noodles, sear the meat well on all sides! You will need to make sure that the pan is very hot. This will ensure that the meat gets a nice crispy crust but stays medium in the center for the best texture.
- It might seem like there’s not enough water when you add the jjajang ramen, but just stir and flip the noodles until they loosen into the liquid.
- If you are very sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet. (you do not drain these noodles).
Find the full Jjapaguri recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
This steak and ramen dish is delightful to enjoy the next day. Keep leftovers in a sealed container in the refrigerator for up to 3 days.
Serving Suggestions
This Korean noodle dish with steak eats like a full meal in a bowl. But you can certainly enjoy it with any number of side dishes for a more filling dinner!
This recipe is specifically for a Korean-style ramen, but that does not mean you cannot add your favorite toppings. Ramen is a fun dish because you can doctor it for whatever you are craving. Consider adding in: mushrooms, garlic, carrots, red pepper flakes, green onion, cucumber, spinach, or seaweed. For a bit of extra spice, serve with a small drizzle of sriracha sauce!
Or top it off with an over easy egg or soft boiled egg!
Serve this main dish with steamed white rice and vegetables. Also try it with Super Greens, Tempura Shishito Peppers, Spicy Cucumber Kimchi, and Korean Pancakes for fun and flavorful sides.
Frequently Asked Questions
There is no right or wrong answer here! Jjajang noodles are not spicy, but the Jjamppong spicy seafood udon noodles have quite a kick.
Leftovers do keep well for a few days as noted. However, it is best to enjoy this meal shortly after preparing. The noodles will soften as they sit in the fridge and are reheated.
Jjapaguri (Easy Ram Don Korean Noodles)
Video
Ingredients
- 1 packet jjajang black bean ramen Chapagetti or Jjajangmen
- 1 packet jjamppong spicy seafood udon noodles Neoguri or Odong Tong
- 1 pound thick-cut ribeye steak
- 2 teaspoons sesame oil
- 1-2 teaspoons gochujang sauce
- ¼ cup chopped scallions
- Salt and pepper
Instructions
- Set a large skillet and a medium saucepot on the stovetop. Pour 3 cups of water in the pot. Turn both on high heat.
- Cut the ribeye steak into large ¾ -1 inch cubes. Cut out any large chunks of fat, but leave the marbled pieces intact. Salt and pepper the steak chunks liberally. Chop the scallions.
- Place the sesame oil in the hot skillet. Once the oil is hot, sear the steak pieces for 2-3 minutes, rotating every minute, until they are cooked to medium-rare. Remove from heat.
- Meanwhile, when the water starts boiling, open the noodle packages and drop the noodles into the boiling water. Stir and cook for 2-3 minutes, until almost cooked through. (It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid.)
- Once the noodles are mostly soft, add all the seasoning packets. (If you are sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet.) Add in 1-2 teaspoons of Gochujang hot sauce. Stir and simmer another minute to thicken the sauce.
- Finally, mix the seared steak and the pan juices into the noodles. Stir to coat the beef in sauce. Top with fresh scallions and serve warm.
Notes
Nutrition
Great to get a new view on noodles!
Never tried Korean noodles. I will add more hot spice next time.
You have the best Asian noodle recipes. Your others have been a hit and this one did not disappoint. Thanks for such healthy, filling and yummy recipes. Can’t wait to make this for my family again!
My daughter is obsessed with noodles, and I get tired of making the same noodles all the time, so I was so happy to stumble across this recipe! We have an Asian market just down the street, so the ingredients were pretty easy for us to find. I left out most of the spicy elements, but it was still super delicious – my daughter asked to have them again soon.
this is my favorite “ramen” recipe that I have found! so tasty and super easy as well!