Chapaguri

 

I’ve read so much about this I decided to try it myself. To be honest, I didn’t really like it. There’s some strange metallic taste to it. Maybe it’s the seaweed, even though seaweed (or anything with a lot of iron) is usually not a problem for me?

1 pack Chapaghetti (Korean instant black noodles)
1 pack Neoguri (Korean instant spicy seafood udon noodles)
4 cups of water

1. Boil the water in a pot on medium high heat.
2. Once the water is boiling, add the Chapaghetti noodles, Neoguri noodles, and dried vegetable flakes from both packets in the pot.
3. Boil until the noodles are cooked, about 2-3 mins, stirring to prevent sticking.
4. Drain the water but leave about 6 tblsp worth of water. Then add the whole packet of Chapaghetti powder soup sauce, 1/3 packet of Neoguri powder soup sauce, and olive oil from the Chapaghetti sauce. Mix them well.