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Nongshim Chapagetti is one James has eaten for years. Turns out he’d been cooking it wrong his whole life. We originally thought you boil the noodles first and add everything after. The actual method is to add it all at once and reduce it down together.
Produced in the United States. Distributed by Korea.
What’s in the Package
Inside the packaging, you’ll find a round block of fried wheat noodles and three sachets: a gold soup base powder (black bean sauce), a white vegetable mix sachet, and a small transparent vegetable oil sachet.
How to Cook Nongshim Chapagetti
- Bring 600ml (about 20 oz) of water to a boil.
- Add the noodle block and the vegetable mix (white sachet). Boil for 5 minutes.
- Remove from heat and drain the water, but reserve about 4 tablespoons (60ml) of the cooking water in the pot.
- Add the soup base (gold sachet) and the vegetable oil (small sachet) to the noodles.
- Stir well over low heat for 30 seconds to allow the black bean sauce to thicken and coat the noodles evenly.
How Does It Taste
Once cooked correctly the black bean sauce comes through clearly. It’s savory, rich, and with a nutty sesame depth that runs through the whole bowl. There are noticeable garlic notes that round out the savory profile. No spice, no broth, just a thick coating sauce that clings to the noodles when you do it right.
The noodles are thick and wavy with a good chew. They hold up well without going soft which matters in a dry format where the texture has nowhere to hide.
How Does It Compare
The most direct comparison on the site is the Paldo Jjajangmen. Both are dry black bean noodles in the Korean jjajang tradition. The Chapagetti has more sesame character and a slightly sweeter sauce. The Paldo Jjajangmen leans more savory and less sweet. The Samyang Buldak Jjajang is the spicier take on the same format if you want heat alongside the black bean flavor.
For the Parasite fans, yes this is one of the two noodles in Chapaguri. The other is Neoguri.
How to Level Up Nongshim Chapagetti Jjajang Noodles
Thinly sliced steak is the protein that makes the most sense here. The the savory richness of the black bean sauce and a good sear on the beef is a solid combination. A fried egg with the yolk broken into the sauce adds creaminess. Kimchi on the side to cut through the richness.
Final Verdict
A legitimately good jjajang noodle when you cook it correctly. The method matters more here than with most instant ramens. Add everything at once, reduce it down, and don’t skip the egg. James is going to have to unlearn a few years of habit.
Tasting Notes
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Paldo Jjajangmen
- Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen
- Otoki Jin Jjajang Smoked Black Bean Ramen
- Bob Moos Jajang Udon
- Paldo Gompaghetti Korean Beef Flavor Noodles
Where to buy Nongshim Chapagetti Jjajang Noodles
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.
