Serving Size 2 oz (56g)
Servings Per Container About 2
Amount per Serving
Calories 250 Calories from fat 80
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrate 38g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Calories per gram:
Fat 9 Carbohydrate 4 Protein 4
East meets West! Be amazed by the fusion cuisine with the introduction of Nong Shim's Chapagetti. Our chef brings you this distinctive combination of western pasta with the taste of the East. We use only the finest mix of ingredients and spices, blending spaghetti-like noodles with our secret Chajang sauce, chunky dehydrated carrots, onions, and ground beans.
Chapagetti is the fusion of Spaghetti and a Chinese black soybean paste known as "Chajang". Spaghetti is known everywhere but what is Chajang? Chajangmyun (noodles with black soybean paste) is a food that was created when Chinese laborers first came to Korea. They created a dish that was suitable to them and also appealing to the Korean people. Today, we have combined Korean and Italian cuisine to bring you Chapagetti. This dish is different from the regular ramyun with the soup. With Chapagetti, you pour away the excess water, put in the chajang powder, mix it up and you create a fun, rich and delicious "black spaghetti."
It is a new style high-quality Jajangmyun with a combination of the taste of soft spaghetti and Jajang. The thick and soft noodle is very chewy and the Jajang soup is made of fried chunjang and onion which makes the taste of deep and aromatic traditional flavor. The oil soup which contains high quality olive oil and carrot, onion, and meat flakes will stimulate your appetite. It is a perfect snack that you can enjoy when you lose your appetite.
The Jajangmyun dish originated in China's Shandong region. It is a fusion of both Chinese and Korean recipes. When Chinese laborers first came to Korea (in the late19th century), they ate noodles combined with a black bean paste, known as Chajang. This dish was originally called "Zha Jiang Mian." The literal Chinese translation for the dish is "fried sauce noodles." This is rapidly growing in popularity in Asia because of its rich and savory taste.
One of the characteristics of Chapagetti is its thick noodle which is different from other products. To make it soft and chewy, we use a different mixing technique from other Ramyun products. Many customers feel less full and satisfied because most Bibimmyun have no broth. Therefore, the quantity of Chapagetti is about 12% more than other Ramyun products.
The soup of Chapagetti is not a type of powder but a granular type to utilize the features of Jajangmyun. It is made of fried chunjang and onion to make you feel the traditional taste of Jajangmyun. It is well melted in a small quantity of water and does not stick together. You may think of regular instant coffee.
Using carefully selected fresh and natural ingredients, it consists of dried onion, dried carrot, dried cabbage, fried potato dice, and pork. With the granular soup, you can enrich the taste of Chapagetti.
It is an indispensable part of Chapagetti. That is the olive oil that most customers like. Nongshim began to improve the culture of wellbeing food before the popular use of olive oil in Korea in 1997 by using olive oil in its products. This olive oil can increase the taste of Jajangmyun.
Boil 600 mL (about 2 1/2 cups) of water. Add noodles and vegetable mix. Cook for 5 minutes, stirring occasionally.
Remove from heat. Strain noodles and leave 4-5 tablespoons of water.
Add soup base, and vegetable oil. Mix well and serve.
Put vegetable mix into a microwaveable bowl, then add noodles on top. Pour 470 mL (about 2 cups) of room temperature water.
Place a microwaveable cover on the bowl. Cook for 8 minutes. When using hot water, cook for 5 minutes.
Strain noodles and leave 4-5 tablespoons of water. Add soup base, and vegetable oil. Mix well and serve.