Ingredients
- Chapagetti – 1 pack
- Water – 500ml
- Regular Soy Sauce (Jin-ganjang) – 1 tsp
- Sugar – 1 tsp
Optional Ingredients
- Perilla Oil or Sesame oil – 1 tsp
- Egg – 1(sunny-side-up topping)
- Cheddar Cheese – 1 slice
Instructions
- Boil: Bring 500ml of water and the dried vegetable mix to a boil in a small pot over high heat.
- Cook Noodles: Add noodles and boil for 3 minutes until slightly firm, then turn off the heat.
- Drain & Save Water: Drain the noodles, catching at least 1/2 cup (100ml) of the hot starchy water in a bowl.
- Add Seasoning: Return noodles to the pot with 100ml of the reserved water, black bean powder, 1 tsp soy sauce, and 1 tsp sugar.
- Reduce Sauce: Stir over medium-low heat to dissolve powder, then simmer over medium heat for 1 minute until thick and glossy.
- Mix Oil: Turn off the heat and stir in the included oil packet (and 1 tsp sesame oil if using).
- Serve: Plate immediately. Top with a runny fried egg and cheddar cheese, mix, and serve hot.
Notes
- Starchy water: Saves dry noodles and emulsifies the powder into a thick, glossy sauce.
- Soy sauce & sugar: 1 tsp of each balances the bitter powder and adds rich umami.
- Finishing oil: Always turn off the heat before adding the oil to preserve its aroma.
Looking for a spicy kick? Try my 10-minute microwave spicy Chapagetti hack made with an easy homemade chili oil and zero pots to wash.
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Category: Instant Noodles
- Method: Boiling
- Cuisine: korean