Ingredients
16 oz ribeye steak, angus, or wagyu ribeye steak
1½ tsp ground black pepper
¼ cup light soy sauce
¼ cup mirin
2 tbsp unsalted butter
2 tbsp olive oil
2 garlic cloves
2 packs chapagetti
2 packs neoguri
4 cups water, (up to 5 cups)
¼ cup scallions, chopped
3 tbsp carrots, sliced
Preparation
Slice your ribeye steak into 1-inch square or bite-size pieces and marinate in pepper, light soy sauce, and mirin.
Place your pan over high heat and heat up the olive oil and butter until lightly smokey.
Place 2 cloves of garlic and sear your ribeye steak until nicely browned. Reserved the pan with the oil and butter.
Boil 4 to 5 cups of water and cook your noodles and dried vegetables. If you prefer the noodles al dente, boil them for 2 minutes. Strain your noodles and vegetables, reserving some of the water.
Place the pan you used to sear your steaks on medium heat and place your noodles and vegetables and about a cup of your noodle water.
Add the entire packet of the Chapagetti sauce and the Neoguri sauce. Stir everything well until the sauce is distributed and lightly thickens. Add more reserved water if needed.
Turn the heat off and toss in your ribeye steak.
Serve with sliced carrots and chopped scallions on top. Jjapaguri is best eaten with sides of Kimchi, Marinated Soybean Sprouts (Mild Kongnamul Muchim), Korean Coleslaw, and steamed vegetables.
