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These instant noodles are produced in the United States and distributed by Korea. We found out while making this that James has been cooking this wrong his whole life! We originally thought you were supposed to boil the noodles first and then add everything else, but it turns out you’re actually supposed to add it all at once and reduce it down. This changes the entire experience.
Produced in the United States. Distributed by Korea.
Once cooked correctly, I tasted the distinct Jjajang black bean sauce, which is savory and rich, along with some noticeable sesame flavors that add a nutty depth. We’re also picking up on some pleasant garlic notes that round out the savory profile.
To level this up and make it even more satisfying, I would add thinly sliced steak and a fried egg. The creamy yolk would mix wonderfully with the sauce. I’d top it off with some kimchi as well to munch on.
Tasting Notes
\Order these noodles here: Nongshim Chapagetti Jjajang Noodles
Have you tried these instant noodles? Rate them below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
Community Ratings
Didn’t enjoy the flavour, was too intense for my palette 🙁
Not the biggest fan of sweet noodles, especially in a dish I prefer savory like ramen. I enjoyed the noodle quality a lot for an instant ramen, excellent chew and doesnt get soggy on you quickly like most brands.
Here, I used the soup packet to make a broth and added another type of noodles with fried sausages, wontons and chive. I also added more spice to mask the sweetness. (not pictured)
Tried it for the first time trying to make chapaguri? Then again on its own and ever since then became one of my go to. It’s savory with a hint of sweetness and earthiness from the bean paste.The sauce is thick when made properly. great with some random steak or thin sliced beef and kimchi or yellow pickled radish.
My favorite stir fry instant noodle! It is super savory and slightly sweet. I like topping it with mukimame, fried tofu or ground beef, sesame seeds, and hot sauce or chili flakes to round out the strong savory aspect to these noodles. They’re not for everyone but I find them to be the perfect comfort meal.
Ermm the first time I had this it was because I was trying to make Chapaguri from Parasite. It was good when it was combined with the Neoguri, however when I tried it on it’s own… I was disappointed. It tasted way too alkaline-y for me which is for some reason very typical with the Nongshim Shin Ramyun (which is why I don’t really get the Shin hype). I would rather have the Jjajang Buldak ramen.
