Cook steak to your preference. To keep it simple, for medium-rare to medium, I salt the steak and throw it into a preheated air fryer at 400° F for 10 minutes. Flip the steak midway. When the steak is done, let it rest while you make the jjapaguri.
In a pot, bring 3 cups of water to a boil. Once boiling, add the noodles and dried vegetable packets from both ramyun packages. Cook for 3 minutes. Strain noodles, but reserve 1/4 to 1/2 a cup of water.
Turn off heat. Add noodles and reserved water back into the pot. Start with 1/4 cup of water.
Add the full seasoning packet from the Chapagetti, 1/2 a packet of the seasoning packet from the Neoguri, and the full packet of the oil from the Chapaghetti. Mix well. If the noodles are too dry, add more of reserved water.
Add spinach and mix if you desire. The residual heat will cook the spinach.
Cut steak to bite size pieces. Plate and serve with the jjapaguri on the side.
Garnish jjapaguri with scallions and sesame seeds or furikake if you're adding.