Dreamy & Delicious Jjagyachi: The Ultimate Chapagetti Upgrade
Perfect Jjagyachi Recipe for a Special Treat | Chapagetti, Fried Egg, and Cheese Perfect Harmony | Unveiling the Meaning and Secrets of Jjagyachi
Tired of the same old home-cooked meals? During school breaks, it’s fun to incorporate easy one-bowl and noodle dishes into your meal plan! Today, we’re introducing ‘Jjagyachi,’ a recipe that will elevate your Chapagetti to a whole new level of deliciousness. ‘Jjagyachi’ is a portmanteau of Chapagetti, Fried Egg, and Cheese – a perfect combination made with simple ingredients that anyone can easily prepare. It gained popularity through the TV show ‘Happy Together’s Midnight Snack’ segment and is also a beloved menu item at PC bangs (internet cafes)! The secret to a tastier Chapagetti lies in controlling the noodle-cooking time and the amount of water left. Cook the noodles 1-2 minutes less than the package instructions to achieve a perfectly chewy texture, and leave over a cup of water to create a moist, saucy stir-fry. Top it off with fresh julienned cucumber, carrot, and green onion, along with a sunny-side-up fried egg and savory cheddar cheese. This creates a visually stunning and incredibly satisfying Chapagetti experience. Dive into the dreamy and delicious world of Jjagyachi right now!
Basic Ingredients
- 1 packet of Chapagetti
- 600ml water
Abundant Toppings
- 1 egg (for sunny-side-up fried egg)
- 1 slice of cheddar cheese
- A little cucumber (thinly julienned)
- A little carrot (thinly julienned)
- A little chopped green onion
- A little toasted sesame seeds
- 1 egg (for sunny-side-up fried egg)
- 1 slice of cheddar cheese
- A little cucumber (thinly julienned)
- A little carrot (thinly julienned)
- A little chopped green onion
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the topping ingredients that will make your Jjagyachi visually appealing. Wash the cucumber, remove the seeds, and thinly julienne it. Similarly, julienne the carrot. Chop the green onion finely. We will be using all the components included in the Chapagetti packet: noodles, flake soup, powder soup, and oil soup.
Step 2
Lightly grease a pan with cooking oil, then crack one egg into it to fry sunny-side up. Once the yolk is slightly set, turn off the heat to achieve a perfectly soft sunny-side-up egg. It’s incredibly delicious when you break the yolk and mix it with the noodles later.
Step 3
While referring to the official Nongshim recipe on the back of the Chapagetti package, we’ll adjust the cooking time for a moister and tastier Jjagyachi. The official recipe suggests boiling 600ml of water, adding noodles and flakes, cooking for 5 more minutes, draining to leave about 8 tablespoons of water, and then mixing with the soup. However, since we’ll be stir-frying the noodles with the soup, we’ll cook the noodles about 1 minute less. This helps maintain a perfectly chewy texture without the noodles becoming soggy.
Step 4
Now, bring 600ml of water to a rolling boil in a pot over high heat. Once the water is boiling vigorously, add the Chapagetti noodles and flake soup. Cook the noodles until they are about 60-70% done to ensure a chewy texture. Be careful not to overcook them, or they will become mushy!
Step 5
Using chopsticks, gently toss the noodles to maintain their chewy texture, cooking for about 3 minutes and 30 seconds to 4 minutes. Adhering to this precise noodle cooking time is the key to achieving perfectly chewy noodles.
Step 6
Once the noodles are cooked, drain all but about 1 cup (approximately 200ml) of the cooking water. If you drain too much water, the mixture might become too dry when stir-frying. If you leave too much water, the sauce might become too thin. So, leaving the right amount is crucial.
Step 7
Now, turn the heat back to high. Add the Chapagetti powder soup to the remaining water. Stir quickly with chopsticks to prevent the sauce from sticking to the bottom, and stir-fry rapidly to ensure the sauce coats the noodles well. You’ll start to see a glossy sheen on the noodles during this process.
Step 8
The sauce will thicken quickly as it cooks. Turn off the heat when the sauce is still slightly moist and coating the noodles, as shown in the picture, rather than becoming completely dry. Finally, after turning off the heat, add the oil soup (olive oil) and gently toss to combine, enhancing the aroma.
Step 9
Transfer the deliciously stir-fried Chapagetti to a nice serving bowl. Top it with the carefully prepared sunny-side-up fried egg and a slice of savory cheddar cheese. Arrange the fresh julienned cucumber and carrot, along with the chopped green onion, attractively. Finally, sprinkle with toasted sesame seeds for a visually delightful and incredibly tasty Jjagyachi! Enjoy your meal!
