If you’ve seen the Oscar-winning Korean film Parasite, you likely remember the scene-stealing dish: Ram-Don.
Ram-Don is a playful name for a simple, elevated comfort food inspired by the Korean noodle dish Jjapaguri. Director Bong Joon-Ho popularized this combination of two instant noodle packets—one udon-style and one jajang-style—mixed together and finished with a bit of steak to make it feel luxurious. The result is far more substantial than basic instant ramen but remains exceptionally easy to prepare.
To recreate the movie version, use two specific instant noodle brands commonly found in Asian markets or online: Chapagetti and Neoguri. Combined and finished with a quick sautéed sirloin, this dish transforms inexpensive packaged noodles into something rich, hearty, and irresistible. Below is a clear, natural walkthrough for making Instant Pot Ram-Don without straining any water.
Start with packets of Chapagetti and Neoguri. Open each package and separate the components: the noodle cake(s) and the included seasoning packets (dry flakes, soup base, and oil where present).
Remove and set aside the dry flakes, soup bases, and oil packets from each package.
You’ll also have the compressed noodle cakes ready to cook.
If you want the full Parasite experience, choose a sirloin steak or another preferred cut. Trim off any thick fat, dice into bite-size pieces, and season lightly with salt and pepper.
Heat the Instant Pot on Sauté (use the high or “More” setting) and add butter. Once it melts, add the diced steak and sauté for a few minutes until browned and cooked through. Remove the cooked meat with a slotted spoon and set it aside, leaving the flavorful juices in the pot.
Pour the required water into the pot, then place the noodle cakes from each package into the liquid. It’s fine if the cakes aren’t fully submerged—instant noodle cakes will cook just fine under pressure even if partly exposed.
Secure the lid and set the Instant Pot to High Pressure for 0 minutes (if your model requires a 1-minute minimum, that will also work). Quick release when finished. The noodles should be perfectly tender and there will still be some liquid in the pot—do not drain it.
Stir the noodles to loosen them, then add the reserved dry flakes and soup bases from both Chapagetti and Neoguri. If you prefer a milder flavor, you can reduce the amount of Neoguri soup base—some cooks use half or less—but adding both will give you the richer, darker sauce typical of the film version.
Use tongs to toss the noodles and distribute the seasonings thoroughly. The mixture will turn a deep, glossy brown as the flavor concentrates into the remaining liquid.
Return the cooked steak to the pot and toss everything together so the meat is coated in the savory sauce and well combined with the noodles.
Finish by stirring in the small oil packets from the Chapagetti. These add shine and a finishing flavor that elevates the dish.
Give everything a final toss, transfer to a serving bowl, and garnish as desired with sliced scallions and a sprinkling of sesame seeds. Serve immediately—Ram-Don is best hot and fresh.
This simple method produces a comforting, high-impact meal in minutes—perfect for a quick dinner or to impress unexpected guests. The Instant Pot approach removes the need to drain water and keeps preparation tidy while delivering the deep flavors that make Ram-Don memorable.
Instant Pot Ram-Don (from the film “Parasite”)
If you saw the award-winning film Parasite, you know exactly what Ram-Don is. It’s a combination of two packs of specific Korean ramen and udon noodles and doctored up with some sirloin. And it’s amazingly easy and tasty.
5 minutes
5 minutes
10 minutes
Ingredients
- 2 tablespoons (1/4 stick) salted butter
- 1 – 1 1/2 pounds sirloin steak, diced into bite-size pieces (about 1-inch cubes), seasoned with kosher salt and pepper
- 2 packages Chapagetti
- 2 packages Neoguri (it may say “spicy seafood” on the package, but it’s neither spicy nor does it taste like seafood)
- 4.5 cups water
Optional, for topping:
- Scallions
- Sesame seeds
Instructions
- Add the butter to the Instant Pot and set to Sauté on High. When heated, add the sirloin and sauté 3–5 minutes until cooked through. Remove the meat with a slotted spoon and set aside, leaving the juices in the pot.
- Pour in the water and place all noodle cakes from the Chapagetti and Neoguri packages into the pot. Leave the seasoning packets out for now. It’s okay if the cakes aren’t fully submerged.
- Secure the lid and cook at High Pressure for 0 minutes (1 minute is acceptable if your model requires it). Quick release when finished. The noodles should be tender with some liquid remaining.
- Stir the noodles, then add all dry flakes and soup bases from both packages. Adjust the amount of Neoguri soup base to taste if you prefer less salt. Stir until the noodles are coated and the liquid turns a rich brown.
- Return the cooked sirloin to the pot, add the Chapagetti oil packets, toss to combine, and serve immediately. Garnish with scallions and sesame seeds if desired.
Jeffrey’s Tips
Some cooks use only part of the Neoguri soup base to reduce saltiness; adjust to your taste. Using two packages of each yields 3–4 servings—use one package of each and half the water for a smaller portion. If you skip the steak, omit the butter and proceed with the noodles.