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

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.

Questions

Can I make Jjapaguri dairy-free?

Yes. The dairy in this entry 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.

Can I make Jjapaguri gluten-free?

Yes. The gluten in this entry is 2 instant ramyeon noodle packages, 1 tbsp soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Jjapaguri keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Jjapaguri?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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