Korean Chacharoni
28
September
Never heard of Chacharoni? Well, it’s actually a Chinese-Korean style noodle which is made by soy bean paste and served in Chinese restaurant in Korea. You guys, I didn’t make that up, I’m just explaining to what it says right there in the plastic packaging. First of all, I thought the name is a lil bit Italian, and second of all, I’m not quite convinced that the definition on the packaging stating the noodle is made by ’soy bean paste’, is true. The sauce itself is made of soy bean paste, that is true to the packet. Anyway, let’s start off the cooking shall we?
The Noodle!
A packet of soy bean paste.
A packet of dried veges.
Pour about 350-400ml of water which I’ve boiled initially. You can adjust the amount of water for different level of creaminess of the soup. Lesser water for creamier soup. Make sure it doesn’t get lower than 300ml or else your soup would dry up in the process of cooking.
Well, this is what I do everytime I cook. I would pour in those packets of sauces, seasonings, dried veges, and everything other than the noodle. By putting in the noodle later, it absorb the seasonings and flavorings in the soup, and it actually taste better. So, pour stuffs out of the small packets in I do.
Wait till the sauce and the dried veges are balancely distributed throughout the soup, now for the real deal. Put in the noodle!
Oh, don’t forget the egg. It adds extra yumminess to any instant noodles that you’re cooking. You can poke the yolk and stir it with the noodle to create a creamier soup, but I prefer the perfect yolk though.
Cook for another 15-20 seconds and it’s ready to be served. Pour it out into a bowl or a dish and eat while you watch TV!
Coming Up, we’ll show you how to cook a website!
Ratings: [rate 3]
Che-Cheh
1. wongpk | September 28th, 2005 at 3:26 pm
An instant noddle never rating more than 2 stars my friend… LOL!
2. Administrator | September 29th, 2005 at 12:02 pm
I agree with that if you’re comparing instant noodles with your sea cucumber or sharksin soups. I’m comparing instant noodles against instant noodles. Coz that one comes out better than the ordinary Maggi Curry, so I gave it a 3 stars. I’ll write something about the rating methods or systems that I apply to the reviews in future posts.
3. jc | January 22nd, 2006 at 7:34 pm
i prefer the fresh char jian mee..hehehe..
instant one, never try before, may b should give a try oh..
i like korean kimchi ramen and udon instant mee.
4. Trogdor | August 25th, 2006 at 10:45 pm
Sorry, but you cooked it the wrong way
You have to cook the noodles and then take them out of the water and then pour the sauce and the vegetables over. It’s not much of a soup though it is a lump of brown glue
but it is delicious.
5. Everything Is Design » Blog Archive » Chapagetti | September 5th, 2006 at 6:45 am
[...] Okay, I just have to say something about this stuff. It’s obviously Korean ramen, which has some of the finest offerings in instant food technology ever brought to mouth. But this particular brand and product is really good. Kind of a misleading term since actually it’s Chinese Korean ramen. Talk about one love, this is it. What it is, is a ramen-ified form of jajangmyun, or zhajiang mien, a northern noodle dish which has been adopted by Chinese immigrants to Korea to fit Korean tastes, but through the magic of Japanese food technology has been processed so that you can prepare this in just a few minutes. I have to say it is pretty darn tasty. Looking at the pics online from other people talking about Chapagetti it’s clear that they have not made the stuff correctly. You are only supposed to use three tablespoons of water, not three cups, dumbasses, because you’re making a sauce. You know, the jajang part of jajangmyun? I don’t think it’s called jatangmyun. . . . And! As a bonus, there’s much less sodium than the competition (20% as opposed to 60%, I even saw 168% and 200% sodium on some of the newer Chinese products Dad brought home). Although sadly, I’ve already seen a knockoff called chacharoni. That dumbass also made it wrong. Grrr. Do people not READ the instructions in this country? Anyway. Props to the food techs at Nong Shim who’ve struck gold again. The fresh “Japanese style udon noodle soup” is pretty tasty as well, and at $2 a bowl, who’s complaining? [...]
6. natx | September 26th, 2006 at 1:28 am
yep, you cooked it the wrong way – you’re supposed to drain it then add the sauce.
Try instant Chapagetti – that’s very similar…
Nissin Stir Noodles Jahjian flavour is really yummy too!
7. Toenail | January 21st, 2008 at 7:50 am
So I just had some chacharoni, and it had the above instructions. I remember eating the same thing years ago, and you were supposed to pour out most of the water before adding the soup paste. It’s much better that way, since the sauce sticks to the noodles adding lots of flavor. From the quality of the english instructions, I’m pretty sure it’s just a bad translation. Drain the noodles before adding the sauce, and you’ll have one of the best instant noodles you can find IMO.
8. geo | January 22nd, 2008 at 3:35 pm
The home made stuff is a ton better. I am half korean and raised partially on this. The instant stuff is better then regular ramen noodles but the stuff homemade is sooo much better. One day I shall ask my mom how she makes it.
Downfall of both versions. The clean up. That paste is messy!
9. Jen | June 12th, 2008 at 8:48 am
Yep…you are supposed to drain out most of the water, making a sauce not soup.
And yes, the home made stuff is a ton better.
10. Now I Stay Home | June 28th, 2008 at 6:27 am
I like them both ways– hardly any liquid (by draining off most of the liquid after the pasta is boiled, then adding the black sauce pack, which is, by the way, correct way to make this,) and more brothy/saucy way you cooked it here, only because I just love sauces/soups, etc. But I have to admit, hardly any liquid version does taste better. Otherwise, it’s like cooking and enjoying mac-n-cheese with a cup of milk, instead of 1/4, just because I love the cheesy sauce! (Hey, I might have to try that sometime!)
Good news, my husband just came home with a box, and now they’re MSG free! Yeah!
11. Aaron | December 21st, 2008 at 6:40 am
Chacharoni is my favourite indulgence of all time. The noodles are thick and springy, the paste is not too overpowering or salty. I’d pile it up with kimchi everytime i eat it. I am so infatuated with Korean cuisine. Too bad its pretty hard to acquire them in Singapore.