#Parasite #JangsaGeniusBaekSajang #Making Jjapaguri #Grilled bee
High-quality Jjapaguri that came out in Parasite and became famous!! The traditional Chapaguri is made by adding raccoon and Chapagetti, and putting sirloin on top of it is the high-quality Chapaguri of parasites. I also introduced it to the people of Naples, Italy, on the white sandy beach of a business genius. I grilled sirloin, fan meat, and beef pork belly, and there was beef ribs left, so I put it in and made Chapaguri. Two Chapagetti and one Neoguri.. And I added some jjajang powder to reduce the spicy taste. Of course, if you like the spicy flavor of Neoguri, avoid jjajang powder, and if you add additional red pepper powder, it will taste spicy. Or spicy ramen soup
2 serving
Within 10 minutes
강철새잎
Ingredients
  • Neoguri ramen
    1pack
  • Chapagetti
    2pack
  • Black bean powder
    1TS
  • Beef
    200g
Cooking Steps
STEP 1/9
Put the ribs in the air fryer and grill it. Bake at 180 degrees for 4 minutes, and then turn it upside down for 2 minutes. You can burn the beef if you grill it at a high temperature.
STEP 2/9
Kimchi goes well with Chapaguri. It is ripe kimchi with Chonggak kimchi, green onion kimchi, and cabbage kimchi.
STEP 3/9
Oh, the beef ribs have a skin and tendon, so it looks tough at first glance. It's beef ribs grilled with medium rare.
STEP 4/9
Add the water and cook the noodles with Neoguri noodles and Chapagetti noodles and flakes soup and kelp.
STEP 5/9
When the noodles are half-boiled, put in the raccoon powder first. Mix while stirring well.
STEP 6/9
If the spicy Neoguri powder soup is ready, turn off the heat and mix it with Chapagetti powder.
STEP 7/9
It's a little moist, so add an additional tablespoon of jajang powder, add the grilled beef ribs with medium-rare, turn the heat on medium for a while, and stir-fry while mixing well.
STEP 8/9
It's Chapaguri, where the soup disappears thickly. Turn off the heat and mix well.
STEP 9/9
Put Chapaguri soaked in jajang sauce into the bowl. Place the meat on top. Jjapaguri with meat is done. But some people like thick jjajang, while others seem to like moist jjajang.
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