🔥Turning Chapagetti into restaurant-style gan-jjajang (cabbage, scallion oil, fried egg)

Chapagetti is already great straight out of the pack, but there's a whole genre of Korean home cooks trying to make it taste like 간짜장 (gan-jjajang), the stir-fried black bean noodles you order from a Chinese-Korean restaurant. I found one on 10000recipe that's honestly more cooking than a ramyeon deserves, and I love it.

The author opens with the old TV ad line "일요일은 내가 짜파게티 요리사" (on Sunday, I'm the Chapagetti chef). Their wife wanted jjajang ramyeon for a Sunday brunch, the fridge only had cabbage and one onion, so this happened. The trick is that you don't mix the powder in the pot. You stir-fry the vegetables with the sauce powder in a hot pan and toss the noodles in it, like a restaurant would. Ingredients (2 hungry adults) 3 packs Chapagetti About 1 rice bowl of cabbage (around 1/8 head) 1 cup sliced green onion (daepa) 1 onion 2 eggs Cooking oil Gochugaru, to taste 1. Get everything ready. They used 3 packs for 2 adults, which I fully support.

2. Heat oil in a pan and put in a lot of sliced green onion to make scallion oil. This is for the "Chinese restaurant fire" flavor. The author says they wanted even more green onion but that was all they had.

3. Add the cabbage, cut into pieces about one or two finger joints long.

4. Stir-fry on high heat for only 30 seconds to 1 minute.

5. Add the onion and the Chapagetti powder soup, and fry quickly on high heat for another 30 seconds to 1 minute. The author found the powder doesn't dissolve well in the pan, so they suggest loosening it with some of the noodle water.

6. Meanwhile, boil the noodles with the flake packet in another pot. The pack says 5 minutes, but since they get fried again, boil them for only 4 to 4 and a half minutes.

7. Move the noodles quickly to the pan and toss them on medium heat with about half a paper cup of the noodle water so everything mixes. Press the sauce hard with a silicone spatula to break it up, and do it fast before the noodles go soft. Use the empty pot to fry the eggs.

8. Plate it and put the fried egg on top.

9. Sprinkle gochugaru if you like. The author's advice is to eat the yolk together with the noodles because it gets really rich.

I usually do jjapaguri when I want to upgrade Chapagetti, so the cabbage version is new to me. I'm going to try it this weekend because cabbage is something I always have. Has anyone tried pork belly in this too? A lot of the other versions on the site add it.