Spicy Explosion: How to Make ‘Angry Chapaguri’ Ramen
The Ultimate Spicy Challenge: Nongshim Angry Chapaguri Instant Noodles – Calories and Honest Review
I tried the viral new instant ramen, Nongshim Angry Chapaguri, that’s been trending on social media! ‘Is it really that spicy?’ As someone who loves a good kick of heat, I couldn’t resist trying this. I usually prefer Sichuan Chapagetti over the original Chapagetti because I enjoy spicy food. When I saw Angry Chapaguri released as a limited edition, I immediately added it to my cart. Get ready to make the perfect balance of spiciness and savory flavor with Angry Chapaguri, join me!
Essential Ingredients- 1 pack Nongshim Angry Chapaguri
Cooking Instructions
Step 1
Inside the Nongshim Angry Chapaguri packet, you’ll find four components: noodles, an oil packet (looks like chili oil), a powder soup base, and a vegetable flake packet. The noodles are noticeably thicker than regular Chapagetti, reminding me a bit of the Neoguri ramen noodles. Instead of olive oil, this comes with a chili-oil-like seasoning oil to add a spicy kick, which definitely built my anticipation. The flakes and powder soup also look slightly different from the original Chapagetti.
Step 2
First, bring about 3 cups of water (about 600ml, using a standard Korean paper cup) to a rolling boil in a pot for one packet of ramen. Boiling the water thoroughly is key to perfectly cooked and delicious noodles.
Step 3
Once the water is boiling vigorously, add the noodles and the vegetable flakes. Cook for about 4 to 5 minutes, or until the noodles are tender. Stir occasionally to prevent them from sticking together. (Don’t you just love the cute Neoguri-shaped flakes? They’re a fun touch!)
Step 4
When the noodles are cooked, it’s time to drain the water. Here’s a crucial tip: don’t drain all the water! Leaving a little bit behind is the secret to adjusting the sauce’s consistency. If you prefer a thick, rich Chapaguri, drain more water. If you like it saucy and moist, leave a bit more water in the pot. Adjust according to your preference!
Step 5
I personally prefer a thicker consistency, so I drained almost all the water, leaving just enough to coat the noodles. Then, add the powder soup base and stir well over low heat. It’s important to stir patiently until the noodles and the soup base are thoroughly combined.
Step 6
Be careful not to let the noodles burn when mixing with the soup base over heat. I used my induction cooktop on level 2, which is very low heat – almost like a ‘keep warm’ setting. I stirred vigorously while maintaining this low temperature. This method ensures the noodles don’t get soggy and the sauce is well absorbed, resulting in a more delicious Chapaguri.
Step 7
Once the powder soup is completely mixed in and there are no clumps, it’s time to add the seasoning oil. It looks like chili oil and is what gives Angry Chapaguri its signature spicy flavor! The aroma while cooking wasn’t overwhelmingly spicy, so I’m really curious to taste it!
Step 8
And there you have it! The ‘Angry Chapaguri,’ a perfect harmony of spiciness and rich savory flavor, is ready to enjoy! Just looking at it makes my mouth water. Enjoy your delicious ramen!
