Jjapaguri is a Korean hybrid instant noodle dish that combines Jjapaghetti black noodles with Neoguri spicy seafood udon noodles into one unified, umami-rich bowl ready in under 5 minutes. The standout trait is the balanced blend of savory black noodle sauce and spicy seafood flavor with minimal effort.
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Boil the water in a pot on medium high heat.
Once the water is boiling, add the Jjapaghetti noodles, Neoguri noodles and dried vegetable flakes from both packets in the pot.
Boil it until the noodles are cooked, about 2-3 mins. During this time, mix the noodles well by lifting and dropping them a couple of times.
Drain the water but leave about 6 tbsp worth of water. Then add the whole packet of Jjapaghetti powder soup sauce, 1/3 packet of Neoguri powder soup sauce and olive oil from the Jjapaghetti sauce. Mix them well. (If you want more spiciness, you could increase the amount of Neoguri powder soup sauce.)
Serve.
Jjapaguri is best served immediately. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of water to restore sauce consistency.
Jjapaguri and Chapaguri are the same dish—both names refer to the combination of Jjapaghetti and Neoguri instant noodles together in one bowl.
Start with 1/3 packet of Neoguri powder sauce mixed with the full packet of Jjapaghetti sauce. Increase the Neoguri amount if you prefer more spiciness.
Jjapaguri is best eaten fresh immediately after cooking. Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently with a splash of water.
Boil the combined noodles for 2–3 minutes, stirring occasionally by lifting and dropping them. They should be tender but not mushy when done.
Leaving about 6 tablespoons of water helps the powder sauces dissolve smoothly and creates a light sauce that coats the noodles evenly.
