Chapagetti is a Korean instant jjajang (black-bean) ramen by Nongshim. Each pack includes dried noodles, vegetable flakes, a black-bean seasoning powder, and an oil packet.

How to Make Chapagetti Taste Better with Egg & Cheese

Q: Is Chapagetti the same as restaurant jjajangmyeon?

They share the same flavor family, but Chapagetti has thinner noodles and a lighter, instant-style sauce. This method concentrates the liquid so the bowl tastes closer to takeout.

Q: Why add egg and cheese?

A soft egg enriches the sauce as the yolk mixes in, while processed cheese melts smoothly and helps emulsify the black-bean base, making the noodles creamier and rounder.

MyFreshDash
Aug 13
2 min read

Updated: 2 days ago

Thumbnail of How to Make Chapagetti Taste Better with Egg & Cheese

Treat Chapagetti like a saucy one-pot pasta: simmer in half the usual water, layer in a touch of sugar and fish sauce for depth, then finish with perilla oil, melty cheese, and a soft egg. Ten minutes, big comfort.

At a Glance

Serves: 1
Prep: 3 min Cook: 6–7 min Total: ~10 min
Heat level: Mild to medium (add gochugaru to taste)

Ingredients

1 pack Chapagetti (or another basic jjajang ramyun)
Water 1¼ cups (300 ml) — half of the package direction (600 ml)
Seasoning powder from the pack — start with 80–90%, reserve the rest
Dried veggie flakes (from the pack)
Sugar 1–1½ tsp (4–6 g)
Fish sauce 1–3 tsp (5–15 ml), to tasteCleaner styles like sand-lance/kanari or tuna extract work best
1 thin slice processed cheese (about ¾ oz / 20 g)
1 egg (fried, soft-poached in the pot, or soft-scrambled)
Perilla oil ½–1 tsp (2–5 ml)
Optional: pinch gochugaru, sliced scallions, danmuji (yellow pickled radish)

Equipment

Medium pot or deep skillet, measuring cup, chopsticks/tongs, lid or plate

Step-by-Step

Boil with half water. Add 300 ml water to a pot over medium heat. Add veggie flakes and noodles; simmer gently so you never drain.
Season gradually. Sprinkle in 80–90% of the powder. Stir to dissolve and coat.

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Sweet-umami boost. Add sugar and fish sauce. Start small, taste, and work up toward 1½ tsp sugar and 1 Tbsp fish sauce only if you like it bolder. Because the water is reduced, too much can get salty fast.
Reduce to glossy. Keep a gentle bubble until the sauce thickens and clings. If it tightens too quickly, splash in 1–2 Tbsp water.
Aromatic finish. Turn off heat. Drizzle perilla oil (or perilla + the olive-oil packet) and toss.
Egg & cheese. Lay the cheese slice on top; cover 20–30 sec to melt. Add the soft egg. Finish with a pinch of gochugaru if desired.
Serve. Eat immediately, ideally with danmuji for a crisp, sweet contrast.

Tips & Substitutions

Two packs: Use 600 ml (2½ cups) total water and scale seasonings to taste.
No fish sauce: Swap 1 tsp soy sauce + a tiny pinch of MSG or mushroom powder.
No perilla oil: Use the included olive-oil packet or ½ tsp sesame oil.
Other brands: Choose a basic/milder jjajang so the egg, cheese, and fish-sauce boost don’t clash.

Storage & Reheat

Best fresh. If needed, refrigerate up to 1 day; reheat with a splash of water or milk to loosen the sauce.

Approx. Nutrition (per serving)

~780 kcal • Carbs 95 g • Protein 21 g • Fat 34 g(Estimate; varies by brand and add-ins.)

FAQs

1) What is Chapagetti? A popular Korean instant jjajang (black-bean) ramen by Nongshim. It includes dried noodles, vegetable flakes, a black-bean seasoning powder, and an oil packet.

2) Is Chapagetti the same as restaurant jjajangmyeon? Similar flavor profile, but the noodles are thinner and the sauce is lighter. This method concentrates the sauce so it feels closer to takeout.

3) Why add egg and cheese? A soft egg adds richness, and melted processed cheese emulsifies the sauce, making it creamier and smoothing any bitterness.