Chagyechi: Korean Chapagetti with Egg and Cheese
Chagyechi (짜계치) is the Korean way of eating Chapagetti instant noodles, layered with a melting slice of American cheese and a fried egg until the black-bean sauce turns rich and creamy. Total time: 5 minutes. Serves 1. The name is a portmanteau of its three parts: Chapagetti, Gyeran (egg), and Chizeu (cheese). This is not the restaurant jajangmyeon you cook from scratch with pork belly. This is what Koreans actually make at midnight in a PC bang, when fast and ridiculously expensive-tasting is the entire point.
Ingredients
- 1 pack Chapagetti
- 1 Egg
- 3 tbsp Cooking oil
- 1 slice Cheddar cheese
Equipment
Method
- Pour 300 ml of water into a pot and bring it to a boil over high heat.
- Before the water boils, add the seasoning powder and vegetable flakes from the Chapagetti packet.
- Once boiling, add the noodles and cook over high heat, letting the sauce reduce and soak into the noodles.
- When most of the water has evaporated and the sauce is well absorbed, transfer the noodles to a serving plate.
- While the noodles are still hot, place one slice of cheddar cheese on top to let it melt.
- In a separate pan, heat 3 tbsp of oil and fry an egg sunny side up or to your preferred doneness. Place it on top of the noodles and cheese.
- Pour the olive oil packet (included in Chapagetti) over the dish.
- Mix everything well - ramyun, cheese, and egg and enjoy!
- Tastes even better with a side of green onion kimchi (Pa kimchi) or regular cabbage kimchi.
Nutrition
Calories 700kcal
Notes
Want to unlock the true "PC Bang" flavor? Serve this with a side of Green Onion Kimchi (Pa Kimchi). The sharp, spicy bite of the green onion cuts right through the rich, cheesy noodles. If you don't have that, Danmuji (yellow pickled radish) is the classic refreshing crunch you need.
