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Nongshim Chapagetti Jjajangmyun 140g
- A famous Korean instant noodle dish featuring a rich and savory black bean sauce (Jjajang).
- The thick, chewy noodles perfectly complement the deep, umami flavor of the sauce.
- Includes flakes of dried vegetables for added texture and visual appeal.
Unleash the flavor of Japan & Korea: Nongshim Chapagetti Jjajangmyun 140g!
Savory Korean Black Bean Noodles ♡
Nongshim Chapagetti Jjajangmyun is inspired by the classic Korean Jjajangmyun. It features thick, chewy noodles paired with a savory and slightly sweet black bean sauce. Each 140g pack offers a quick and satisfying meal with a deep, umami-rich flavor profile.Rich Black Bean Flavor and Thick Noodles
The accompanying sauce powder and oil create a characteristic rich black bean flavor that coats the noodles evenly. The noodles are crafted to be robust, offering a substantial and resilient texture that contrasts nicely with the dense, flavorful sauce. This combination provides a comforting and unique taste experience.How to Enjoy
To prepare, boil 600ml of water, add the noodles and flakes, and boil for 5 minutes. Drain the water, leaving about 4 to 5 tablespoons (approx. 60ml) in the pot. Add the seasoning powder and oil, then stir well to mix thoroughly. For a traditional pairing, serve with a side of pickled radishes or sliced cucumbers.Best Before, Important Information
MHD: 04.02.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1844 kJ / 438Kcal |
| Fat - of which saturated |
15g 5,9g |
| Corbohydrate - of which sugar |
68g 4.4g |
| Protein | 7.8g |
| Natrium (Salt) | 2.1g |
Noodles: WHEAT flour, potato starch, palm oil, salt, seasoning (rice oil, sugar, sweetener: E420, emulsifier: E322 (contains SOY)), acidity regulators: E501, E339, E500, tocopherol liquid (antioxidant: E306, emulsifier: E322 (contains SOY)), green tea extract (oligosaccharides, tea catechin, acid: E330), color: E101; Soup powder: seasoning (SOYbean paste, corn flour, onions, maltodextrin, salt, palm oil, WHEAT, shrimp), sugar, caramel powder (maltodextrin, color: E150c), flavor enhancers: E631, E627, salt Flavored oil: vegetable oil (rapeseed, olive oil, corn, PEANUTS, SESAME, mustard), onions Vegetable flakes: textured vegetable protein (defatted SOYbeans, glucose, WHEAT gluten), cabbage, fried potato (potato, palm oil), onions, carrots.
Details & Importer
Manufacturer: NONGSHIM
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Often bought together
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Frequently asked questions
What are the exact cooking time and water volume requirements for the standard preparation of Chapagetti?
Boil 600ml of water. Add the noodles and vegetable flakes, and cook for exactly 5 minutes.
After cooking, how much water should be retained to achieve the ideal thick jjajang sauce consistency?
Drain most of the water, leaving about 7 to 8 tablespoons (approximately 60-70ml) of hot water in the pot before adding the oil and sauce packets.
I prefer a spicier jjajang flavor. What common Korean ingredient can I add to increase the heat without altering the savory base?
Adding a small amount of gochugaru (Korean chili flakes) or a dab of gochujang (Korean chili paste) when mixing the sauce will introduce heat while complementing the existing flavor profile.
Chapagetti is often paired with kimchi. Does standard fermented cabbage kimchi or young radish kimchi (yeolmu kimchi) complement the jjajang sauce better?
Standard fermented cabbage kimchi (pogi kimchi) provides a strong sour and refreshing contrast that cuts through the richness of the jjajang sauce, making it the most popular pairing.
How does the noodle texture of Chapagetti compare to standard thin instant ramen noodles?
Chapagetti uses thicker, chewier, and flatter noodles designed to absorb and hold the dense jjajang sauce more effectively, distinguishing them from typical ramen noodles.
