Chapagetti is a jajangmyeon-inspired instant ramen elevated with a caramelized black bean sauce, runny fried egg, and fresh vegetables. The standout technique is cooking the sauce until it thickens and coats the bottom of the pot, creating a luscious coating that transforms plain noodles.
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Julienne the cucumber and take the egg out of the fridge to warm it up.
Boil water and add the noodles.
Once softened, mix it around to loosen up and cook evenly. Cook until al dente.
Take out the noodles using a tong or chopsticks, then place them on a plate. Keep the noodle water in the pot.
Add the oil to the noodles and mix to keep them from sticking.
Leave ½ cup of noodle water in the pot and discard the rest, then add the vegetable and seasoning packet.
Place the pot on medium-high heat, mix the sauce around using the handle of the pot, and cook until thickened up–you should notice that the sauce kind of coats the bottom of the pot. This will take about 5 minutes.
Lightly oil a pan and place it on medium heat. Add the egg, cover, and cook it for 2 minutes–the whites should be cooked while the yolk should be runny.
Pour the sauce over the noodles, top with the egg, and garnish with gochugaru and cucumber.
Serve with kimchi, and enjoy!
Store leftover cooked noodles and sauce separately in airtight containers for up to 2 days; reheat noodles gently in a pan with a splash of water and sauce separately, then combine.
Chapagetti is specifically a jajangmyeon-style instant noodle that comes with a black bean sauce packet. Unlike plain ramen, it's designed to be prepared with the included seasoning and vegetable packet to create a thicker, savory sauce.
The sauce is ready when it coats the bottom of the pot and thickens noticeably, which takes about 5 minutes on medium-high heat. The coating should visibly cling to the pot surface rather than pooling as liquid.
Chapagetti is best served immediately after assembly for optimal texture. The noodles will absorb sauce and soften if left standing for more than a few minutes.
The starchy noodle water helps the black bean sauce emulsify and thicken properly. Start with ½ cup to achieve the right consistency; add more if needed.
Yes. The recipe calls for a fried egg with runny yolk cooked 2 minutes on medium heat. You can substitute a soft-boiled or poached egg for the same effect.
