Another cup of spicy, ebony-colored jjajangmyeon instant noodles for today. Nongshim’s Sacheon Chapagetti takes the original Chapagetti and kicks it up a notch with some added spiciness. Sacheon (Korean for Sichuan) is the place and style of cuisine this cup of noodles is trying to emulate. I would expect these noodles to have a healthy dose of Sichuan Peppers or some similar type of chili pepper for added spiciness. It makes sense. Since Jjajangmyeon was originally a Chinese dish and later made into a fusion dish in South Korea, I think it was a good decision for Nongshim to apply flavors that originated in the same country to create this new version of Chapagetti. That’s about all I have to say, so let’s get started making some Sichuan inspired instant noodles.
Step 1.) Open the lid and remove the 2 packets from inside
Step 2.) Boil some water and fill the cup up to the fill line
Step 3.) Close the lid and wait patiently for 4 minutes
Step 4.) Give the noodles a fluff, so that they don’t stick together
Step 5.) Poke holes in the circular drains
Step 6.) Drain most of the liquid, leaving only about 50ml (3 tablespoons)
Step 7.) Add the flakes & powder mix
Step 8.) Add the pepper flavored oil
Step 9.) Mix & Enjoy!
Yum! Don’t those noodles look good? Not the easiest cup of noodles to cook, but they look rewarding nonetheless. I’m excited to give these a try very, very soon.
So, what do you think about alternate versions of Chapagetti? Is the original best or do you think you would like the other variations better? Let me know in the comments!
If you’re interested in hearing more about instant ramen, check out my on-going series, Noodle Story: An Exploration of Korean Instant Noodles, here on Medium.
