Remember the ramen dish from Parasite — the one the housekeeper was rushed into making, with a slice of premium Korean beef tossed on top? Outside Korea, it’s known by the name from the English subtitles: “ram-don.” But in Korea, this combo has been around for decades. Its real name is jjapaguri — a mix of Chapagetti and Neoguri.
The movie made it famous, but the actual recipe, and the other ramen combos Koreans genuinely eat, rarely get explained properly. This guide breaks down how to actually make jjapaguri, along with the other combos that became so popular Korean ramen companies turned them into official products.
Jjapaguri (Ram-Don) – The Combo That Went Global Thanks to a Movie
Jjapaguri is made by cooking and mixing two Nongshim products together: Chapagetti (a jjajangmyeon-style black bean noodle) and Neoguri (a spicy udon-style noodle). The recipe gained popularity after being featured on a Korean variety show in 2013, then became known worldwide through the 2019 film Parasite.
The hype got so big that Nongshim released jjapaguri as an official cup noodle product in 2020, launching both a spicier “Angry Jjapaguri” version and the original.
How to Make It Yourself
Cook the Chapagetti and Neoguri noodles in separate pots of boiling water at roughly the same time. Once the noodles are done, drain the water, but save a spoonful or two of the Neoguri broth. Mix in both seasoning packets along with the olive oil packet that comes with Chapagetti.
Add a little of the reserved Neoguri broth so the mix doesn’t end up too dry. For the full movie-accurate version, top it with seared Korean beef — but it’s plenty delicious without it.
Shin Ramyun Toomba — What Happens When You Add Milk and Cheese to Ramen
The second famous combo is Shin Ramyun Toomba. Named after Australian “Toowoomba pasta,” this recipe adds milk, cheese, shrimp, and bacon to Shin Ramyun, creating something spicy yet creamy.
It started going viral online in 2016, and the buzz never really died down — eventually Nongshim turned the exact recipe into an official product, Shin Ramyun Toomba Big Bowl.
Kkokkomyeon — Where This Whole Trend Started
This pattern of fan-made recipes turning into official products has a name in Korea: “modisumer.” It’s a portmanteau of “modify” and “consumer”. The product widely credited as the originator of this trend is Paldo’s Kkokkomyeon, released in 2011.
A comedian cooked it on a TV show, which sparked enough buzz that Paldo turned it into an official product — and it brought in 6 billion won in sales within its first month. Unlike most Korean ramen, Kkokkomyeon uses a white chicken-broth base instead of a red spicy one, making it a solid option for travelers who want to avoid heavy spice.
| Combo | What’s In It | Year Created | Spice Level | Sold Ready-Made at Convenience Stores |
|---|---|---|---|---|
| Jjapaguri (Ram-Don) | Chapagetti + Neoguri | 2009 (recipe), 2020 (product) | ★★☆☆☆ | Yes |
| Shin Ramyun Toomba | Shin Ramyun + milk + cheese + shrimp/bacon | 2016 (recipe), later productized | ★★★☆☆ | Yes |
| Kkokkomyeon | White chicken-broth base | 2011 (official launch) | ★☆☆☆☆ | Yes (it’s the product itself) |
Try It Yourself at a Convenience Store
Here’s the convenient part: both jjapaguri and Shin Ramyun Toomba are now sold as ready-made cup noodles, so you don’t need to buy two separate products and combine them yourself. If you’re short on time, grabbing the official version is plenty.
But if you want the full DIY experience, picking up Chapagetti and Neoguri — or Shin Ramyun plus some milk and cheese — and mixing it yourself is a fun way to do it properly.
These combos aren’t just social media trends. They genuinely reshaped how Korean food companies develop new products. If you stop by a convenience store while traveling in Korea, look for jjapaguri or Shin Ramyun Toomba cup noodles. It’s a way to taste that movie scene for yourself.
