Buldak-getti: Buldak + Chapagetti Sweet-and-Spicy Stir-Fry
Buldak-getti pairs Samyang's fiery Buldak with Nongshim's Chapagetti. The black bean sauce comes in sweet and savory, then the capsaicin punch follows: sweet, salty and spicy in one bite. Half a packet of each seasoning keeps the two in balance.
You'll need
- Water: about 4 cups (34 oz/1 L) for boiling
- Optional topping: a handful of shredded mozzarella
Method
- 1
Bring about 4 cups (34 oz/1 L) of water to a boil. Add both noodle blocks and the Chapagetti vegetable flakes.
- 2
Cook for about 3 minutes, until the noodles are roughly 70% done and still a little firm in the center. They finish cooking in the pan.
- 3
Drain the noodles and put them back in the pot, or move them to a frying pan.
- 4
Add half a packet of Chapagetti seasoning powder and half a packet of Buldak liquid sauce. Toss until every strand is coated.
- 5
Turn the heat to high and stir-fry for the last 30 seconds. That quick blast gives the noodles a slightly smoky, wok-fired taste.
- 6
Optional: scatter a handful of shredded mozzarella over the hot noodles and cover for about a minute to melt it. It tastes like Cheese Buldak.
Noodles too dry? Before draining, save a few spoonfuls of the cooking water and stir them in with the seasonings.
Heat level: half a packet of Buldak sauce is already hot. Use less for a milder plate, or the whole packet if you want the full burn.