Made By:
Nong Shim America, Inc.
Required to Prepare: saucepan & range, strainer, 2-1/2 cups + 3 tablespoons water
560 calories per package
Available online through
Amazon.com
Today we have a pack of Nong Shim's Chapagetti for review! This is an instant version of a very popular Korean dish called
chajangmyeon, which (according to Wikipedia) consists of noodles topped with a salty black-bean paste. They should be interesting to try!
Inside the package is a disc of the puffy-looking noodles like the ones in Nong Shim's
Neoguri, along with a packet of dried 'Vegetable Mix', a packet of soup base, and a small pouch of oil. We are supposed to boil 2-1/2 cups of water, add the noodles and veggie packet and cook for five minutes, then drain the noodles well. We put the drained noodles in our bowl, add the oil, soup base, and 3 tablespoons of water, and stir thoroughly. Since the soup base seemed a bit coursely ground, the stirring was easier said than done, but eventually the noodles are coated with a thick, dark sauce and are ready to serve!
The star of this show, of course, is the chajang sauce, so we'll start with that; it has a deep, nutty, almost coffee or cocoa-like flavor, and isn't nearly as salty-tasting as I expected based on the description of chajangmyeon that I read. It definitely doesn't taste like it looks like it would taste, if that makes any sense. The vegetable mix seems to be mainly toasted onion with some carrot and faux beef bits; they are present and accounted for but don't seem to assert themselves above the sauce that much. The noodles are spaghetti-like in consistency (hence the "pagetti" part of the name), soft but not mushy.
I didn't find these all that exciting, but they do seem to have a comfort-food vibe going on. Although I am a bit curious now to taste some "real" chajangmyeon to compare, I doubt if I'll be seeking them out on a regular basis. :|
