Jjapaguri

Name: Jjapaguri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 instant ramyeon noodle packages; 1/2 lb ground beef; 1/2 onion, thinly sliced; 2 garlic cloves, minced; 1/2 cup shredded mozzarella cheese; 1 tbsp soy sauce; 1 tsp sesame oil; 2 green onions, chopped; 2 eggs, beaten; 4 cups water

Spicy Korean instant ramyeon noodles cooked with ground beef, vegetables, and cheese. A beloved street food and comfort dish.

25 minEasyServes 2420 cal/serving

KoreanLunchStovetopStandard

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Ingredients

2 instant ramyeon noodle packages
1/2 lb ground beef
1/2 onion, thinly sliced
2 garlic cloves, minced
1/2 cup shredded mozzarella cheese
1 tbsp soy sauce
1 tsp sesame oil
2 green onions, chopped
2 eggs, beaten
4 cups water

Instructions

1

In a pot, bring 4 cups water to a boil.
2

Add 2 instant ramyeon noodle packages and cook for 2-3 minutes until al dente. Reserve 1 cup water and drain the instant ramyeon noodle packages.
3

In a pan, cook 1/2 lb ground beef over medium-high heat until browned, breaking it apart with a spoon, about 3 minutes.
4

Add 1/2 thinly sliced onion and 2 minced garlic cloves to the pan and cook for 2 minutes until softened.
5

Add the cooked instant ramyeon noodle packages to the pan with the ground beef. Pour in the reserved water.
6

Add the ramyeon seasoning packets and stir well. Simmer for 2-3 minutes.
7

Stir in 1 tbsp soy sauce and 1 tsp sesame oil.
8

Pour 2 beaten eggs into the pan in a thin stream while stirring to create egg ribbons.
9

Top with 1/2 cup shredded mozzarella cheese and cover for 1 minute until cheese melts.
10

Garnish with 2 chopped green onions and serve hot.

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Questions

What is Jjapaguri?

Spicy Korean instant ramyeon noodles cooked with ground beef, vegetables, and cheese. A beloved street food and comfort dish. This reference files it under Korean lunch: made on the stovetop, rated easy and about 25 minutes start to finish.

How do I know when Jjapaguri is done?

Go by the cues in the method rather than the clock. Step 9: cook until cheese melts.

Can I use ground turkey instead of ground beef in Jjapaguri?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Jjapaguri uses 1/2 lb ground beef.

Can I make Jjapaguri dairy-free?

Yes. The dairy in Jjapaguri is 1/2 cup shredded mozzarella cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Jjapaguri contain sesame?

Yes: 1 tsp sesame oil. The full allergen list for this entry is gluten, dairy, eggs, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Jjapaguri?

One serving (the recipe makes 2) is about 420 calories, with 16 g protein, 48 g carbohydrate and 16 g fat, plus 2 g fiber and 880 mg sodium.

How do I store and reheat Jjapaguri?

Refrigerate what is left of Jjapaguri within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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