The smooth, viscous, earthy sauce is evenly coated over the bouncy noodles once they are cooked using Maangchi’s method. The tartness of the seafood-flavored Neoguri broth and the sweetness of the black bean paste (chunjang) in the Chapagetti sauce balance each other out. The carrots, which tasted startlingly overcooked and bitter, and the brown, spongy dehydrated bits in the Chapagetti mix (likely “meat flakes”) didn’t appeal to me. However, the Neoguri noodles’ large kombu (kelp) flakes added a little texture and another layer of brininess. Both of these noodles were chewier and thicker than other noodles, resembling udon. After trying the noodles by themselves, I added some steak to the dish, and the rich meat went nicely with the jjapaguri. Even though Maangchi’s preparation method was the trickiest I’ve ever tried—it involves setting aside some broth and returning the drained noodles to the pot—it only took her less than ten minutes to prepare.
Tomonori Takahashi also cited this variety as a classic. He stated, “They are a well-known brand from Tokyo that has been a mainstay in Japan since 1953.” Even now, these noodles are satisfying to eat and will satisfy your need for a quick meal. However, the broth tasted like old, dried herbs and lacked the flavor of the Nissin Chicken Ramen. It’s also overwhelmingly salty. Though not as elastic as the Nissin noodles, the noodles were still delightfully springy.
Author of Simply Ramen Amy Kimoto-Kahn quickly prepares this Nissin Raoh noodle flavor, which is reasonably accessible both online and in stores. According to her, the broth appears slightly richer because these come with a separate packet of seasoning and oil. I like the tonkotsu better because it tastes good, isn’t too salty, and has a creamy white color that makes it appear homemade; it just isn’t as dense. The noodles have good elasticity. ”.
The Ramen Rater recommended these noodles, which have taken first place on his yearly lists of the best instant ramen for the past four years. He said of the Laksa La Mian that the “broth is just a show stopper with a very flavorful paste and a large sachet of coconut milk powder. Luxuriant to the end.” I agree. The dehydrated coconut milk has a perfect balance of salt and sweetness, and it mixes into a rich, smooth soup. The burnt-orange, chunky laksa paste tastes like galangal and dried shrimp, and it is mildly spicy. When you stir the two together, bright red flecks float to the surface and bring to mind Jupiter’s swirled surface. These noodles are longer, thicker, and straighter than others, and they are air-dried instead of fried. They have a neutral flavor, which complements the pungent broth.
This combo ramen dish, also known as jjapaguri, chapaguri, or ram-don, became even more well-known (video) than it was in Korea thanks to Bong Joon Ho’s Oscar-winning film Parasite. It combines two different kinds of noodles: one pack of Neoguri, which has a spicy seafood stew flavor, and one pack of Chapagetti, which is a variation of the black bean sauce noodle dish jajangmyeon. These flavors are available in a combo pack from NongShim, but you can also purchase them separately, frequently for less. Maangchi recreated this well-known combo, adding a side of butter-cooked ribeye steak to make it look as fancy as it does in the film (video). It’s delicious, especially with the added meat.
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