Jjapa-ike (Chapagetti Steak) - Steam and Baste Chapagetti for a True Steak Experience

Steps

1. 1

   Sprinkle pepper, 1/3 packet of seasoning, and olive oil on Chapagetti noodles and steam for 5 minutes

2. 2

   Cut steamed noodles into a rectangle and baste in a pan with grapeseed oil, garlic, thyme, and 30g butter

3. 3

   Set noodles aside and cook with water and ojjam flakes

4. 4

   Add milk, Chapagetti seasoning packet, and ojjam seasoning and bring to a boil

5. 5

   Return noodles to the pan and coat evenly with the glossy sauce

6. 6

   Remove noodles and finish the sauce with 20g butter and chopped green onion

7. 7

   Blend mayonnaise, truffle oil, 1/3 packet of Chapagetti seasoning, and dried parsley to make truffle jjajang mayo

8. 8

   Plate the ramen sashimi, pipe truffle jjajang mayo, top with chervil and sprinkle ojjam seasoning to serve

9. 9

   Spread sauce on plate, place jjapa-ike on top to complete