Racho Chapagetti
- thsths
- 04.22.2026 09:40
- view 807
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I made this because I was curious about the taste of Chef Hudeokjuk's [Racho Jjapaghetti], which has been appearing frequently on YouTube lately.
(1) Ingredients: 2 packets of Chapagetti
(2) First, stir-fry the meat in a pan coated with oil.
(3) And on the other side, boil the noodles for 3 minutes and 30 seconds and rinse them in cold water.
(4) When the meat is cooked to some extent, add green onions, garlic, and chili peppers.
(5) Add the onions and stir-fry, then add soy sauce and mirin.
(5) Add [Doubanjiang] and [Chicken Stock] and stir-fry.
(6) Finished making the sauce
(7) Now, add the cooled noodles, noodle water, and Chapagetti powder.
(8) Finally, add vinegar and sugar and mix, then place in a bowl and top with perilla leaves.
<Review>
The sweetness and umami that spread in your mouth captivate you with the first bite, followed by a rich, savory flavor that delivers a heavy punch. Just as the sweet and salty flavors fade and you start to feel a bit greasy, the acidity of the vinegar balances the taste. The meat provides a hearty meal, while the subtle aroma of the perilla leaves used as a garnish adds a refreshing touch to the ramen, which could otherwise feel heavy.
The only downside is that I felt a bit tired of the taste after eating about half of it. Personally, I think it is difficult to completely eliminate the greasiness from the pork fat and the oil used to stir-fry the ingredients, no matter how much the vinegar helps to cut through. Come to think of it, since I can't handle spicy food well, I reduced the amount of chili peppers by half, and I think that contributed to the problem. I will use the full amount next time.
I think if I had cooked a whole packet of ramen, I would have finished it cleanly. However, I think one packet would still leave me wanting more.
It seems like a recipe worth trying at least once. It tastes better than delivery [Jjajangmyeon].
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