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Chapaghetti is one of the most famous Korean instant noodles which also goes way back to the 80's or something. The noodle is after Chinese black bean noodle called Chajangmein also called Jjajangmyun in Korea. Jjajangmyun is so popularized just like pizzas in the United States where tens of thousands of deliveries are made daily.
1. Inside the package, there is the dried noodle, packet of vegetable flakes, black bean powder, and olive oil.
2. First, add the noodle to boiling water.
3. Once the noodle is quite soft (after 2-3 minutes), drain out most of the water so that you only have a little bit of water enough to mix the powder around. Turn the heat down to medium.
4. Add the powder, flakes and the olive oil packet.
5. Mix around for another minute and you're done.
Add Takwan to your dish and enjoy!
6 comments:
i'm a white guy who dates a korea girl. She introduced me to these noodles and now I have to eat them everynight. I love em, with a lil hot sauce their great!!
Haha, welcome to the club. You're now officially hooked to the good stuff.
ummm...aren't you supposed to drain out the water? your picture is a bit too soupy.
I did drain out the water but I guess it may have been still a little too much. Water didn't evaporate that much within the last 1-2 minute of mixing.
You're actually supposed to make it dry. Maybe a tablespoon of water and completely dry the noodles. add the water to the soup base and oil that is already in the bowl and mix!
Is there a difference between the kind that is actually from Korea and the kind that you buy in the US?
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