Ingredients
- 1 pack Chapagetti
- 1 Cheongyang pepper, finely chopped (or 1 Serrano pepper)
- 4 tbsp olive oil
- 1 pinch salt (about 1g)
- 1 tbsp Korean red pepper flakes (Gochugaru)
- 300 ml water
- 30 ml water
Instructions
- Prep Cheongyang pepper: Finely chop 1 Cheongyang pepper.
- Make chili oil: In a small microwave-safe bowl, combine olive oil, chopped Cheongyang pepper, salt, red pepper flakes. Microwave for 1 minute 30 seconds, then set aside.
- Cook noodles (Part 1): In a microwave-safe ramen bowl, add 300 ml water, the seasoning oil packet, the noodles and the dried vegetable packet. Microwave uncovered for about 3 minutes to soften.
- Cook noodles (Part 2): Remove the bowl, add the black bean sauce powder and mix well until dissolved. Microwave uncovered for about 6 minutes until the sauce thickens and coats the noodles.
- Finish and serve: Pour the prepared chili oil over the noodles and mix well. Microwave for a final 30 seconds to bring the flavors together, then serve immediately.
Notes
- For plain microwave Chapagetti, follow Steps 3 and 4(Cook noodles 1&2 only.)
- Chili pepper substitute: If Cheongyang pepper are hard to find, substitute with 1 Serrano pepper. Remove seeds to reduce heat.
- Red pepper substitute: Substitute with 1 tablespoons of crushed red pepper flakes. Place them in a zip-top bag and roll a glass bottle over it to grind them easily without a machine.
- Microwave wattage: Times are based on a 700W–800W microwave. If using a 1000W+ model, check the noodles around the 4 to 5-minute mark during the second cook.
If you prefer the traditional stovetop method, check out my classic Chapagetti water ratio hack.
- Prep Time: 2
- Cook Time: 8
- Category: Dinner, Lunch
- Cuisine: korean