- Get link
- X
- Other Apps
- Get link
- X
- Other Apps
Looking for a quick yet flavor-packed meal that delivers Korean comfort food vibes in minutes? This Instant Black Bean Noodle recipe is your answer. Taking the beloved chapagetti noodles and adding a rich spring onion-infused oil, cheesy goodness, and a perfectly cooked sunny-side-up egg, this dish is both satisfying and deeply savory. It's a simple way to upgrade instant noodles into a restaurant-worthy meal with minimal prep. Get ready to enjoy a fusion of flavors, textures, and a hint of spice with every bite.
For anyone who loves the classic taste of jjajangmyeon
(Korean black bean noodles) but needs a fast option, this instant version adds
exciting layers of flavor with spring onion oil, gooey melted cheese, and a
soft egg yolk. Black bean noodles have a rich history in Korean and Chinese
cuisine, where the savory, umami-packed sauce pairs perfectly with a little
spice and the creamy texture of cheese. Whether you're a college student or a
busy professional, this quick noodle recipe is all about making Korean comfort
food accessible, affordable, and utterly satisfying.
Recipe Details:
Serving Size:
Serves 1
Ingredients:
- 1
pack chapagetti (instant black bean noodles with seasoning packet and
dried vegetable packet)
- 2
Tbsp olive oil or vegetable oil
- 1-2
spring onions, finely chopped (about 5 cm / 2 inches)
- 1
tsp minced garlic
- 1
tsp gochugaru (Korean red pepper flakes)
- 1
egg, cooked sunny-side up
- 1
slice cheese (your choice; mozzarella or cheddar recommended)
- Salt
and pepper, to taste
Instructions:
- Cook
the noodles: In a pot of boiling water, cook the noodles with the
dried vegetable packet according to package instructions. Once cooked,
reserve a small amount of noodle water (about 2-3 Tbsp), then drain the
noodles.
- Prepare
the egg: While the noodles cook, heat a small pan over medium heat and
cook an egg sunny-side up to your preferred doneness. Set aside.
- Make
the spring onion oil: In a separate pan, heat 2 Tbsp of oil over
medium heat. Add the chopped spring onions, minced garlic, and gochugaru.
Stir for about 1 minute, until the oil is infused with the onion and
garlic aroma, and the spring onions are tender.
- Combine
noodles and sauce: Add the drained noodles to the pan with the spring
onion oil. Pour in a bit of the reserved noodle water to keep the noodles
moist. Stir to coat the noodles well in the flavored oil.
- Add
the seasoning: Sprinkle the jjajang (black bean) seasoning packet over
the noodles, mixing until evenly distributed and well combined.
- Serve:
Transfer the noodles to a serving plate. Top with the cheese slice,
allowing it to melt slightly. Place the sunny-side-up egg on top, season
with a little salt and pepper, and enjoy!
Tips for the Dish:
- Cheese
Options: Mozzarella, cheddar, or American cheese work well, adding
creaminess and balancing the savory sauce.
- Spice
Level: If you prefer less spice, reduce or omit the gochugaru. For
more heat, add a dash of Korean chili paste (gochujang).
- Make
It Healthier: Add extra vegetables, such as sliced mushrooms, bell
pepper (capsicum), or thinly sliced carrots for a balanced dish.
- Vegetarian
Option: Some instant black bean noodles contain meat-derived
seasonings, so look for a vegetarian-friendly version if needed.
Wrap-Up:
This Instant Black Bean Noodle recipe is all about creating
satisfying Korean flavors in just minutes. From the richness of the spring
onion oil to the creamy yolk and melted cheese, it’s a quick meal that brings
comfort to your plate. I can’t wait to hear how this delicious noodle upgrade
turns out for you, so leave a comment and let me know if you added any personal
twists!
키워드: 짜장면, 한국식 즉석 라면, 치즈 짜장면, 파기름, 짜파게티, 짜계치, 파기름 짜파게티
Comments
Post a Comment