40 Year Anniversary of Chapagett: Chapagetti the Black

 

 

 

 

 

 

 

 

 

40 Year Anniversary of Chapagett: Chapagetti the Black

 

 

 

 

 

 

 

 

 

 

https://pulse.mk.co.kr/news/english/9252645

 

 

 

 

 

 

Nongshim's challenge with jajang ramen began in 1970 with the launch of Korea's first "Nongshim Jajangmyeon."

 

Researchers traveled across the country to visit the best jajangmyeon restaurants and learned their recipes.

 

Nongshim's jajangmyeon sold like hotcakes right after its release.

 

 

 

However, the sudden influx of numerous imitation products that capitalized on its popularity and the lack of differentiation due to the use of the generic name "jajangmyeon" led to a rapid decline in sales.

 

In the 1980s, Nongshim used the lessons learned from "jajangmyeon" as a stepping stone to develop a jajang ramen of such high quality that it couldn't be easily copied, utilizing a new manufacturing process.

 

 

 

The three main points in developing the new product were to "develop a soup that mixes well with the noodles," "achieve a richer taste," and "create an original product name."

 

The taste was also enhanced.

 

The soup, made by stir-frying chunjang (black bean paste) and onions, along with generous chunks of ingredients and seasoned oil, captured the authentic flavor of the black bean sauce noodles fried in a wok in Chinese restaurants.

 

 

 

The new product was named "Chapagetti," a combination of "jajangmyeon" and "spaghetti."

 

Compared to other jajang ramen names at the time, which mostly followed the pattern of "XX Jajang," Chapagetti was a groundbreaking name.

 

The stylish product name effectively captured the attention of children, who were the largest consumers of jajangmyeon.

 

Chapagetti has been loved by the public for 40 years.

 

 

 

 

 

 

https://www.yna.co.kr/view/AKR20240605028500030

 

 

 

 

 

 

'Chapagetti the Black' is a product introduced by Nongshim this year to commemorate the 40th anniversary of the launch of Chapagetti.

 

Both the noodles and the soup have undergone new changes to achieve a deeper and richer taste.

 

To retain the characteristic thick noodles of Chapagetti, the thickest dried noodles from Nongshim were used, resulting in a more chewy and elastic texture.

 

The soup has been enhanced with a new beef flavor, and the amount of fried onion powder has been increased to bring out the freshly fried black bean sauce taste unique to Chapagetti even more.

 

The garnish includes large chunks of meat and cabbage, adding visual and culinary enjoyment.

 

 

 

'Chapagetti the Black' uses dried noodles to reduce calories by more than 20%, and it is a high-calcium product, containing 262 mg of calcium, which is 37% of the daily recommended intake of 700 mg, thus enhancing its nutritional value.

 

 

 

 

 

https://www.greenpostkorea.co.kr/news/articleView.html?idxno=217422

 

 

 

 

 

 

 

 

 

 

#Chapagetti40Years #Nongshim #KoreanRamen #InstantNoodles #Delicious #RamenLovers #ChapagettiBlack #FoodInnovation #짜파게티 #농심 #짜장라면 #짜파게티더블랙

 

 

 

 

 

 

 

 

 

 

 

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