Chapagetti

Introduced by Nongshim on March 19, 1984, Chapagetti is a beloved instant noodle that captures the essence of Korean-Chinese jjajangmyeon, a popular dish with roots in 19th-century Chinese immigrant communities in Incheon. A portmanteau of “jjajangmyeon” and “spaghetti,” Chapagetti is South Korea’s second best-selling instant noodle, trailing only Shin Ramyun, with annual sales exceeding 200 billion won. Its thick, wheat-based noodles, made with potato starch, offer a satisfying chew, paired with a glossy, non-spicy black bean sauce crafted from a powder base and vegetable oil sachet. The sauce delivers a sweet-savory balance with umami notes from soy, onions, and maltodextrin, complemented by dehydrated carrots, onions, and potato flakes. Unlike traditional ramen, Chapagetti is a brothless dish, prepared by boiling noodles with veggies, reserving a small amount of starchy water, and mixing in the sauce for a silky coating. Ready in about 5 minutes, it’s versatile—enjoyed plain or enhanced with kimchi, pickled radish, cucumbers, or a fried egg for added freshness and texture. While not a perfect replica of restaurant jjajangmyeon, its unique flavor has earned global fame, notably in the film Parasite as part of “chapaguri” (mixed with Neoguri). Despite a shrimp extract in the sauce making it unsuitable for vegetarians, Chapagetti remains a comforting, accessible taste of Korean fusion cuisine.