How to cook Chapaguri (Chapagetti + how to boil raccoon)
I wanted to eat a different kind of jjajang ramen, so I ate it deliciously for holiday lunch with Chapaguri that was boiled with better japagetti and raccoon^^
2 serving
Within 10 minutes
써지니
Ingredients
  • Chapagetti
    1pack
  • Neoguri ramen
    1pack
  • Water
    1L
  • Eggs
    2ea
  • grape seed oil
    little
  • Sesame oil
    1TS
Cooking Steps
STEP 1/8
Prepare one bag of Chapagetti and Neoguri each, and then take out the noodles, soup, and flakes.
STEP 2/8
After pouring grape seed oil on the pan, prepare 2 fried eggs half-cooked.
STEP 3/8
Put 1 liter of water, Chapagetti flakes, and raccoon flakes in a pot, and boil water over high gas heat.
STEP 4/8
When the water boils up, add Chapagetti and Neoguri noodles, dissolve the noodles with wooden chopsticks, and boil it for about 4 minutes. (It says 5 minutes in the bag, but I think it's good to cook ramen for about 4 minutes considering the time to boil down the soup.)
STEP 5/8
After 4 minutes, leave plenty of water for Chapaguri and throw it away.
STEP 6/8
Add all the Chapagetti soup, and only 70% of the Neoguri ramen soup. (You can add the soup depending on the amount of water you have left, but I added only 70% because I thought it would be salty if I put all the Neoguri soup.)
STEP 7/8
When boiling Black Bean Noodles, stir gently to suit your taste and turn off the gas stove. (If you like undercooked ramen, make sure to boil it down until the soup is too thick, and if you like to eat it soft, boil it down over medium heat.)
STEP 8/8
Lastly, add 1 tablespoon of sesame oil, stir it, and finish it off, and the recipe for Chapaguri is how to cook Chapagetti deliciously.
How to boil Chapagetti deliciously is to leave a little more water than to leave little water, and then add the soup and boil it as if it is boiled down, so you can eat it deliciously. It's delicious to mix black bean noodles with red pepper powder, and if you add sliced cucumbers with garnish, you can enjoy it because of the crunchy texture of cucumbers.
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