Jung Ho-gyun's Spicy Chapagetti

Name: Jung Ho-gyun's Spicy Chapagetti
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 pack Chapagetti; 15 cheongyang chili peppers; 1 egg (yolk); 2 tbsp soy sauce; 0.5 tbsp sesame oil; 1 tbsp cooking oil; water as needed

Chapagetti topped with charred cheongyang chili peppers that bring out sweetness and heat

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Chapagetti cheongyang chili pepper egg soy sauce sesame oil

Ingredients needed

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Chapagetti cheongyang chili pepper egg soy sauce sesame oil

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Recipe

Lightly coat the cheongyang chili peppers with cooking oil.
Grill the peppers over an open flame or in a pan until the skins are blackened to infuse a smoky flavor.
Soak the grilled peppers in cold water, gently peel off the skins, and roughly chop them.
Add soy sauce and sesame oil to the chopped grilled peppers and mix well.
Pour a small amount of water into a pot, add the Chapagetti noodles and seasoning, and cook until the sauce coats the noodles.
Place the Chapagetti in a bowl, top with the seasoned grilled pepper garnish and an egg yolk to finish.

Coat cheongyang chili peppers with oil, grill, peel, and chop.
Mix the chopped peppers with soy sauce and sesame oil, and cook the Chapagetti.
Top the Chapagetti with the pepper garnish and an egg yolk to complete.

Cooking tips

Charring the peppers thoroughly reduces the sharpness of capsaicin and maximizes their natural sweetness and smoky aroma.
When peeling, gently rub the peppers under running water for easy removal.
Instead of draining the water, simmer the Chapagetti to allow the pepper seasoning to better coat the noodles.