[Review] Tried 3 Types of Chapagetti... "Is the Perfect Tuning the Original?"

Double Black Product Uniquely Uses Dry Noodles
Texture More Chewy and Bouncy Than Before
Original Product Faithful to Basics 'Classic'
Sichuan Adds Spicy Flavor with Chili Oil

"Today, I am the Jjapagetti chef!"

The Nongshim jajang ramen brand 'Jjapagetti,' which has been responsible for the nation's dining tables with this advertising copy from the late 20th century to the early 21st century, celebrates its 40th anniversary this year. In April, Nongshim launched 'Jjapagetti The Black' to commemorate the 40th anniversary of Jjapagetti. Jjapagetti The Black sold 7 million packs within just one month of its release. The sales speed was reported to be the fastest among about 30 new domestic ramen products launched from January to May this year.

The Nongshim Jjapagetti brand of jajang ramen, celebrating its 40th anniversary this year, comes in a set of three. From the left: Sacheon Jjapagetti, Jjapagetti The Black, and Jjapagetti. Photo by Seongpil Jo @gatozz

What has captured consumers' taste buds so strongly? For a comparative tasting, the reporter prepared the original Jjapagetti and its sister product 'Sichuan Jjapagetti' along with Jjapagetti The Black. Although it depends on personal preference, the reporter found Jjapagetti The Black to be the best among the three.

Jjapagetti The Black is a dried noodle product. It has fewer calories than the existing Olive Jjapagetti, and the calcium content per pack is about 37% of the daily recommended intake. The contents are not much different from the existing products. It consists of round, flat noodles, dried vegetable flakes, powdered jajang sauce, and jajang-flavored oil.

The noodles had a lower density compared to the original Jjapagetti. The original Jjapagetti noodles felt a bit more compact. On the other hand, the dried vegetable flakes were noticeably larger than those in the original Jjapagetti. The chewing texture was definitely more pronounced. The jajang sauce was darker than the original product, fitting the 'The Black' name, but unfortunately, the flavored oil was not olive oil.

For cooking, water was added enough to boil the noodles, and once cooked, the jajang sauce and oil-based sauce were added and mixed well with chopsticks. During the cooking process, it was noticed that Jjapagetti The Black noodles took a bit longer to soften compared to the other products. Although the total cooking time was not significantly different, The Black product took about one minute longer.

The set of three Jjapagetti varieties was cooked and transferred to a bowl. From the left, there is Sichuan Jjapagetti, Jjapagetti The Black, and Jjapagetti. Upon closer look, the Sichuan Jjapagetti has a reddish hue compared to the original product, while Jjapagetti The Black has a darker black color. Photo by Jo Seongpil gatozz@

The tasting was conducted by eating one bite of each of the three sets in order. The sequence was Jjapagetti - Jjapagetti The Black - Sichuan Jjapagetti. The texture of the noodles was noticeably different. The original Jjapagetti and Sichuan products had a familiar texture with the savory flavor from the fried noodles, while The Black had a slightly more chewy and springy texture.

The difference in taste was also clear. The unique umami flavor that clings to the palate was strongest in The Black product. It was cautiously speculated that this was due to the flavor released from the large meat flakes. The Sichuan product was characterized by the chili oil aroma that covered the mouth as you chewed. The spiciness is not strong, but it might be a bit too spicy to enjoy with young children. Some consumers have evaluated Jjapagetti The Black as milder than the original product, but the reporter's opinion was different. The sweet and salty taste was not excessive.

The overall evaluation is that if the original Jjapagetti is like a stock car, The Black and Sichuan products are like cars tuned in black and red. However, considering the price and other factors, it is true that The Black has a lower cost-effectiveness. This tasting experience reminded once again the unchanging principle that 'the perfection of tuning is ultimately the stock version.'