Hello any Böng Joon Ho fans out there? 

We watched “Parasite”, his latest Cannes award winner and became real fans … of the man, the movie and most definitely of that delicious, juicy, mouth-watering Steak Ramdon showcased in his latest satirical dark comedy.

For those who have yet to watch the movie, “Parasite” is brilliant. A dark modern day tale which brings to life the class difference between the poor Kims who worm their way into the wealthy Parks’ lives until the entire family works for the Parks and enjoy by proxy, the comforts of this wealthy household – hence, Parasites.

So what is Steak Ramdon?

It’s essentially mixing two types of instant noodles – ramen and udon & topping it with a bougie sirloin steak. In the show, this dish is played up as a delicious cruel commentary on class, pairing expensive Hanwoo beef with cheap ramyeon, the poor man’s comfort food, a metaphor of the rich poor divide.

This Steak Ramdon is a real winner just like the movie. Succulent steak cooked to perfection with delicious, saucy udon and ramyeon! So simple to make (I mean, it’s instant noodles!) and yet so yummy.

Beautiful, Daughter No. 2 has been craving this dish since we watched the film. When asked what she wanted to have to celebrate post 1st term exams, without hesitation, the request was “Parasite Steak Ramdon please’” – one unanimously cheered by the entire household 😊!

What can I say, have made this numerous times and each to “Mom, you’re the BEST!” rave reviews. Watch the video to see just easy and read tips below on what to watch out for.

‘PARASITE’ STEAK RAMDON STEP-BY-STEP TUTORIAL

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊

What to watch out for:

The Star ⭐️ 

The star of this Steak Ramdon is the beef, so get a good steak. I used NZ grass fed ribeye rather than sirloin in the movie, because we love a more fatty cut. You can use any cut of steak your preference, just make sure it’s fresh, cut thick and not overcooked.

Thick 1 1/2 inch steak cubes

I cut my ribeye into 1 1/2 inch cubes and seared them in sizzling hot butter on high heat. About half a minute on each side, turning constantly …. Perfection.

Hot butter sear gives a beautiful browning

The Noodle

Two types of noodles are used in this Steak Ramdon – Ramen and Udon hence the coined ‘Ramdon’. I used the Nongshim Neoguri Ramyeon (spicy carbonara flavor) which is well known for its thick udon noodles and spicy flavor and the SamYang Korean Jjajang Ramen (black bean sauce noodles).

Korean Jjajang Ramen and Neogu Spicy Carbonara Udon noodles

Udon is the thicker noodle whilst Ramen is the thinner cousin. I would say the two essentials from these two instant noodles are slightly different. The black bean sauce (Jjajang) seasoning of the ramen gives the sauciness but it’s the thicker udon that ultimately gives the noodle texture for this dish.

Thicker udon (top) and thinner ramen (bottom)

If you cannot get the exact combination of ramen and udon, remember these two keys in getting your substitutes – black bean sauce seasoning and udon ramyeon. Black bean sauce (Jjajang) for the right taste & sauciness and udon noodle to bestow that yummy, thick, slurrpy noodle texture.

I have also used these noodle substitutes 

The Extras

There are no extras in the Parasite original, just pure steak and ramyeon. For the TSC version of Steak Ramdon, I threw in fresh scallions and mushrooms. I like more texture, more color to the noodles, and obviously more nutrition too 😊.

You can add any combination of extras but I would suggest to keep the mushrooms because they taste amazing with the steak butter sauce.

Timing

This Steak Ramdon is best served piping hot so it’s important to plan ahead and match the timing between cooking the ramdon and searing the steak. Once the ramdon starts to cool, it tends to get starchy, and you don’t want the steak to lose that juiciness if it sits out for too long, so serve them hot.

In the movie, this dish was cooked in 8 minutes but that’s not possible! Reality – I made this Steak Ramdon in ~20 minutes for Dad, including preparing the ingredients!

Cooking for Dad ♥️

Multi-tasking is the name of the game cause everything kinda happens almost at the same time. So follow the recipe steps closely!

Running out of ideas what to cook during lockdown? Make this easy Steak Ramdon, it’s slurrpy, yummy and indulgent. Better yet, cook, eat and be blown away whilst watching Bong Joon Ho’s award winner “Parasite”. It’ll be sublime.

Did you make this? I’d love to know how it turned out! Please let me know by leaving a review. Or take a photo and share it on Instagram or FB; be sure to tag me please @thesugarcrumble.

Print Recipe

'Parasite' Steak Ramdon

Post exams craving, Daughter requests ‘Parasite’ Steak Ramdon. This one is a keeper! Succulent ribeye with saucy ramyeon. Lip smackin’ good! 

Prep Time5 minutes mins

Cook Time15 minutes mins

Servings: 3 persons

Author: Kai

Ingredients

• 300 g ribeye steak (cut into 1 to 1 1/2 inch thick chunks)
• Salt and pepper to season the steak
• Korean Jjajang noodle x 1 packet
• Neogu Spicy Carbonara noodle x 1 packet
• 40 g butter
• 50 g shimeji mushrooms
• 3-4 sprigs of scallions
• 5-6 cups water (for cooking the noodles)

Instructions

• Cut the ribeye into 1 to 1 1/2 inch cubes and season exuberantly with salt and pepper. Set aside to marinate for 5 minutes.
• In the meantime, prepare the shimeiji mushrooms and scallions and start boiling 4-5 cups of water in a medium size pot.
• Whilst the water is boiling, in a separate heated pan on high heat, swirl the butter until it is melted, slightly golden and sizzling. At this point, sear the ribeye in the hot butter, about 30 seconds on each side, turning constantly. Be careful not to overcook the steak. Once done, take it off heat and let it rest.
• The water should start boiling whilst the steak is being seared. Once it is boiling, add the noodles and the vegetable mix from the packets and let it boil for ~3 minutes, stirring the noodles to let it cook until al dente.
• When the ribeye is nicely seared and resting, the noodles should also be cooked. Drain away some of the water from the noodles reserving 1/3 of the liquid in the pot. Set aside.
• Quickly sauté the shimeji mushrooms in the steak butter sauce for 1-2 minutes and set aside.
• Put the pot with the noodles and water back on medium heat and add the seasoning packets of Jjajang sauce and Neoguri bonara spicy sauce. You can choose to add less of the latter if you have a less spicy palate. Stir well until the sauce is evenly distributed and has thickened slightly, ~ 1-2 minutes.
• Once the sauce has thickened to the desired consistency, stir in the scallions and mushrooms and turn the heat off. Add in the fully rested ribeye on top of the noodles and serve immediately. 


Video

Notes

The Star ⭐️ 

The star of this Steak Ramdon is the beef, so get a good steak. I used NZ grass fed ribeye rather than sirloin in the movie, because we love a more fatty cut. You can use any cut of steak your preference, just make sure it’s fresh, cut thick and not overcooked.

I cut my ribeye into 1 1/2 inch cubes and seared them in hot butter on high heat. Half a minute on each side, turning constantly .... Perfection.

The Noodles

Two types of noodles are used in this Steak Ramdon - Ramen and Udon hence the coined ‘Ramdon’. I used the Nongshim Neoguri Ramyeon (spicy carbonara flavor) which is well known for its thick udon noodles and spicy flavor and the SamYang Korean Jjajang Ramen (black bean sauce noodles).

Udon is the thicker noodle whilst Ramen is the thinner cousin. I would say the two essentials from these two instant noodles are slightly different. The black bean sauce (Jjajang) seasoning of the ramen gives the sauciness but it’s the thicker udon that ultimately gives the noodle texture for this dish.

If you cannot get the exact combination of ramen and udon, remember the two keys when getting substitutes - black bean sauce seasoning and udon ramyeon. Black bean sauce (Jjajang) for the right taste & sauciness and udon noodle to bestow that yummy, thick slurrpy, noodle texture.

The Extras

There are no extras in the Parasite original, just pure steak and ramyeon. For the TSC version of Steak Ramdon, I threw in fresh scallions and mushrooms. I like more texture, more color to the noodles, and obviously more nutrition too 😊.

You can add any combination of extras but I would suggest to keep the mushrooms because they taste amazing with the steak butter sauce.

Timing

This Steak Ramdon is best served piping hot so it’s important to plan ahead and match the timing between cooking the ramdon and searing the steak. Once the ramdon starts to cool, it tends to get starchy, and you don’t want the steak to lose that juiciness if it sits out for too long, so serve them hot.

In the movie, this dish was cooked in 8 minutes but that’s not possible! Reality - I made this Steak Ramdon in ~20 minutes for Dad, including preparing the ingredients.

Multi-tasking is the name of the game cause everything kinda happens almost at the same time. So follow the recipe steps closely!