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Chapagetti

South Korean brand of instant noodle From Wikipedia, the free encyclopedia

Chapagetti
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Chapagetti (Korean: 짜파게티) is a brand of ramyeon produced by Nongshim. It was first released in South Korea on 19 March 1984.[1] Chapagetti is the first instant noodle product to resemble the Chinese dish jjajangmyeon (炸醬麺) in South Korea and is the second highest-selling brand of instant noodles in South Korea, behind Shin Ramyun.[2] Its name is a portmanteau of jajangmyeon (which is also romanized as chajangmyŏn) and spaghetti.[3] It is one of Nongshim's leading brands, with sales greater than 200 billion won per year.[4][unreliable source?]

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History

Chapagetti was first released in South Korea on March 19, 1984.[1] The product soon gained popularity and established itself as one of Nongshim's leading brands, with sales of 200 billion won per year.[4]

Shrimp Chapaghetti was launched in 1986, but it was discontinued due to sluggish sales. On September 6, 2004, Sichuan cuisine (Korean: 사천; Hanja: 四川; RR: Sacheon) Chapaghetti was launched.

In April 2024, to celebrate the 40th anniversary of Chapagetti, a temporary "Chapagetti Snack Shop" pop-up store was created in Seongsu-dong, Seoul. Various tasting events and games were held at the store.[4]

A new product called "Chapagetti the Black" was also released to commemorate the brand's anniversary. A Nongshim official described the new product as having "a chewier and stronger taste while lowering calories by more than 20% with dry noodles".[4]

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In the Academy Award-winning South Korean film Parasite, a dish called chapaguri (짜파구리) is cooked by one of the characters, which is a mix of Chapagetti and Neoguri.[5] The English version of the film calls this "ram-don", an expression created by the translator, and the footage shows packages labelled in English "ramyeon" and "udon" to highlight to English speakers how the name was created.[6] Nongshim, which manufactures both brands of noodle, published an "official" recipe for chapaguri on their YouTube channel.[7]

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See also

References

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