Jjapaguri Recipe by Foodspottin

We love to see our meat being used in fantastic recipes across the country, especially when they’re recipes that bring so much flavour and a twist to our classics. That’s why we wanted to feature another recipe by a local blogger, to highlight how versatile our Scotch beef can be.  As much as we love our roasts, the flavours that our customers bring to our meats is beyond what any of us expected! 

Beatrice runs the account @foodspottin, which has quickly become one of Scotland’s most popular food blogs. She’s a final year medical student at the University of Edinburgh, but like many of us during these strange times, uses food as a release from the pressure. She explains that ‘social media can be a toxic element in life, but if you channel your time and energy into what you love through social media, you find like-minded people who also have a passion for what you love. In my case, this was food!’.

She has been kind enough to allow us to share her recipe for Jjapaguri, which is inspired by the Oscar-winning Korean movie parasite. Korean cuisine is still relatively unknown in Scotland, although it is quickly becoming more and more popular with a variety of restaurants popping up across the big cities. It uses flavours that we love here in Scotland: bold spice, garlic, soy, and most importantly for us, great quality meats.



-       Udon noodles

-       Steak, cut into cubes or strips (sirloin would go best here!)

-       Black bean paste (you can find this at most Asian supermarkets)

-       Sesame oil

-       Dark soy sauce

-       One clove of minced garlic



1.     Marinate the steak in dark soy sauce, minced garlic, and any other seasonings you might want (for example sesame oil and ginger!)

2.     Sear and cook the steak to your preferred cook level, medium rare is recommended but up it slightly based on the cut of steak you have (if it is fattier, like a rib-eye, then cook for slightly longer) – leave to rest

3.     Prepare the black bean paste – mix it about 2tbsp of paste with about 2tbsp of water

4.     Toss your udon in a pan with the black bean paste, adding about one tbsp for sesame oil. Noodles will be cooked quickly, in about 3-4 minutes in a pan.

5.     Add in your steak, and you’re done!


For more of Beatrice’s recipes, follow her Instagram on @foodspottin.