Chajang Myun (Chapagetti)
September 5th, 2005
Chajang sauce is a thick savory fried black bean sauce made from cultured soybean. Myun means noodles in Korean, it looks like spagetti and coincidentially the dish is called Chapagetti by its marketing folks. Noodles w/black bean sauce is popular in Korean like noodles w/spaggetti sauce here and taste delicious if properly seasoned.
There are also Chinese versions called “Zha Jiang Mian” and Japanese versions. The Koreans consider their versions more refined and the Japanese versions are less heavy on the soybean paste and are made with either ramen or Udon noodles.
This dish was mildly seasoned, but a dash of salt & pepper or a vinaigrette dressing really help. While it tastes agreeable to me, I would not recommend it to all, as it’s more a cultural favorite.
Suggested Cooking Directions
- Bring to boil 2 1/2 cups of water.
- Add noodles, contents of dried vegetable packets. Simmer 5 minutes and stir occasionally
- Drain out the water so that the noodles are still very dripping wet with about 6-7 spoonful of water or so left.
- Now add the contents of the other 2 packets into the noodles, stir well and serve.
Product of S. Korea by Nong Shim Corp.
Ingredients*
Net wt. 4.94 oz (140g)
Noodle
Wheat Flour, Palm Oil, Potato Starch, Salt.
Powder Soup Packet
Soybean Paste (Wheat Flour, Water, Soybean, Salt), Caramel Powder, Sugar, Monosodium Glutamate, Salt.
Dried Vegetable Packet
Textured Bean Protein, Onion, Cabbage, Carrot, Potato.
Seasoning Oils Packet
Roasted Onion Oil, Roasted Seasoning Oil, Olive Oil.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Chajang sauce is a thick savory fried black bean sauce made from cultured soybean. Myun means noodles in Korean, it looks like spagetti and coincidentially the dish is called Chapagetti by its marketing folks. Noodles w/black bean sauce is popular in Korean like noodles w/spaggetti sauce here and taste delicious if properly seasoned.
There are also Chinese versions called “Zha Jiang Mian” and Japanese versions. The Koreans consider their versions more refined and the Japanese versions are less heavy on the soybean paste and are made with either ramen or Udon noodles.
This dish was mildly seasoned, but a dash of salt & pepper or a vinaigrette dressing really help. While it tastes agreeable to me, I would not recommend it to all, as it’s more a cultural favorite.
- Bring to boil 2 1/2 cups of water.
- Add noodles, contents of dried vegetable packets. Simmer 5 minutes and stir occasionally
- Drain out the water so that the noodles are still very dripping wet with about 6-7 spoonful of water or so left.
- Now add the contents of the other 2 packets into the noodles, stir well and serve.
Ingredients*
Net wt. 4.94 oz (140g)
Disclaimer*
December 1st, 2005 at 5:55 am
This one is just “ok”, the flavor is too delicate, which surprise me, because Nong Shim brand makes some of the best products! I think it could have a more robust taste. I cooked some thinly sliced beef and added about 1 tablespoon of the beef dripping to the “gravy” in order to help bolster the taste. The noodles are great! Serving it as is would be ok, but I had to adjust the flavor to the way I like my soup. I would buy this again, but it’s not my favorite.