Jja-Cham Myeon: Chapagetti + Sesame Ramen
Chapagetti's savory black bean sauce with the rich chicken broth of Otoki Sesame Ramen. Cooked down with very little water, it comes out nutty, sweet and salty at once, like a creamy jjajang made without cheese.
You'll need
- Water: about 3½ cups (800 mL) for boiling
- Topping: 1 soft-boiled egg
- Topping: gim-jaban (seasoned seaweed flakes)
Method
- 1
Bring about 3½ cups (800 mL) of water to a boil. Add both noodle blocks and both flake packets, and cook for about 4 minutes.
- 2
Pour off almost all of the water, keeping only a few tablespoons in the pot. Less water means a thicker sauce.
- 3
Add all of the Chapagetti seasoning powder and half of the Sesame Ramen soup powder. Stir over medium heat, cooking it down as if you were stir-frying, until the sauce clings to the noodles.
- 4
Finish with the Sesame Ramen's sesame oil and sesame seeds, then top with a soft-boiled egg and gim-jaban.
Keep the heat at medium in step 3. Once the water is gone the sauce thickens fast and can catch on the bottom.