Taste of authentic Jjajangmyeon
The word Chapagetti is also sometimes transliterated as Jjapagetti or Jjapaghetti and it’s a portmanteau of chajang (dark soybean paste) and spaghetti. Let’s now begin our review with photos of the packaging.
A large bowl of savory and rich authentic Jjajangmyeon, Nongshim Chapagetti. Enjoy Chapagetti, the origin of Jajangmyeon, which you can easily enjoy at home, in a bigger and more delicious bowl. The noodles are thick and chewy, and it contains Jajang soup made from fried spring rolls and onions, so you can feel the taste of authentic and rich authentic Jajangmyeon. On an annoying day to cook, enjoy a simple meal with a large bowl of Chapagetti that is loved by all ages.
Preparation is relatively straightforward: Pour boiling into the bowl and let the noodles and garnish cook for 3-4 minutes. Drain the water and stir in the seasoning powder. We added some baby corn, chili, and spring onion to complete the dish and washed it all down with some makgeolli (막걸리) or Korean rice wine.
Enjoy delicious Chajang noodles in just 5 minutes. Traditional menu for eating out in Korea, Chajangmyun is developed into more convenient Chapaghetti available anywhere and anytime. The advertisement catchphrase ‘On Sunday, I am the chef for Chapaghetti’ made Chapaghetti the Sunday lunch menu. Similar instant chajang noodles came and disappeared again and again.
However, Chapaghetti has been popular for 30 years from its release ranking in the Top 10 in the market for ramyun.
History of Nongshim Chajang Ramyun
In February 1970, Nongshim made the first instant Chajang noodles in Korea and continued to develop new Chajang noodles, followed by ‘Samsun Chajang Noodles’ in 1978, ‘Nongshim Chajang Noodles’ in 1983 and ‘Chapaghetti’ in 1984 and ‘Sausage Chajang noodles (1990)’, ‘YeonChajang(1991)’ ,’Sichaun Chapaghetti(2004)’ and other Chajang noodles.