Jjapaguri with Steak

Ingredients

• 8 ounces tender beef
• Salt and pepper
• 1 tbsp olive oil
• 2 garlic cloves roughly crushed - optional
• 1 pack Chapagetti (짜파게티)
• 1 pack Neoguri (너구리)

Steps

1. Cut the beef into bite size pieces and generously sprinkle with salt and pepper. At this point, start boiling 4 cups of water in a medium size pot.
2. Heat a pan with a tablespoon of olive oil or other cooking oil. Add the meat, and cook until the bottoms are nicely seared. Turn them over, and add the optional garlic. Cook/brown all sides to the slightly less than desired doneness.
3. When water boils, add the noodles and the vegetable mix from the packets and continue boiling for about 3 minutes. The noodles should be al dente at this point because they will be cooked again.
4. Transfer the noodles with a strainer to the pan with the steak, reserving the water. Pour a cup of the reserved water over the noodles. Turn the heat to medium. Add the entire packet of the Chapagetti sauce and 3/5 of the Neoguri sauce (or to taste).
5. Stir everything well until the sauce is evenly distributed and slightly thickens, about a minute. Add more reserved water if needed. Turn the heat off.
6. Stir in the oil from Chapagetti. Serve with pickled radish or kimchi.