Main ingredients 🥩
Chapaghettijin ganjanggochugaru
Ttukdak Hyung's Jajangmyeon-Flavored Chapaghetti
A one-pot Chapaghetti that recreates the rich meat aroma of authentic Chinese-style jajangmyeon by stir-frying jajang powder and jin ganjang in pork and scallion oil.
🙋 Recommended for
- ⭐ Those who want to enjoy the deep, rich flavor of authentic Chinese-style jajangmyeon from instant jajang ramen.
- ⭐ Those who prefer a convenient one-pot noodle dish without the hassle of boiling and draining water.
Ingredients needed 🛒1 servings
- 1 pack of Chapaghetti
- 2 tbsp pork and scallion oil
- 0.5 tbsp jin ganjang
- 2 cups water (about 400ml)
- a little gochugaru
Recipe 🍳
- In a cold pan, add 2 tablespoons of savory pork and scallion oil.
- Add the entire jajang powder soup packet and 0.5 tablespoon of jin ganjang. Stir-fry over low heat until the oil and powder are well combined into a jajang paste.
- Once the paste is evenly cooked, add 2 cups of water (400ml) and the flake soup packet. Turn the heat to high and bring to a boil.
- When the sauce boils, add the noodle block. Simmer until the noodles are cooked and have absorbed the jajang sauce, letting the liquid reduce to a thick coating.
- When the noodles are done and the sauce is thick, transfer to a bowl and sprinkle with a little gochugaru to finish.
- In a pan, combine pork and scallion oil, jajang powder soup, and jin ganjang. Stir-fry over low heat without burning.
- Add water and the flake soup. Once the sauce starts boiling, add the noodles.
- Simmer until the noodles are well coated with the sauce, then sprinkle with gochugaru and serve.
Cooking tips 💡
- If you cook the powder soup over high heat, it will burn quickly. Always stir-fry over low heat or off the heat using residual heat to avoid a bitter taste.
- Use about 2 cups of water (less than usual for ramen) so the sauce reduces and coats the noodles thickly without being watery.
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