STEP 1/8
Nongshim Angry Chapaguri Bongji has four types: cotton, chili oil, powder soup, and flakes. Compared to the original Chapagetti, the noodles are thicker (raccoon slub) and there is seasoning oil like pepper oil, not regular olive oil. Flakes and powders were also slightly different.
STEP 2/8
First, boil the water. (About 3 cups of paper for 1 bag of ramen)
STEP 3/8
When the water boils, add the noodles and flakes and cook for 4-5 minutes. Boil the noodles until they are well cooked. Neoguri flakes are so cute in the meantime :)
STEP 4/8
When the noodles are cooked, you can throw away the water and add powder powder. The sense of leaving a bit of water behind!! If you like thick noodles according to your preference, you can throw away more water, and if you like moist Chapaguri, leave more water.
STEP 5/8
I'm a thick-skinned person, so I threw away with little water left. And I put powder powder and mixed it well over low heat.
STEP 6/8
If the fire is strong, you can turn it off completely. I thought that I would just keep it warm in the second stage of induction, so I rubbed it hard like this
STEP 7/8
If it was mixed well without any lumps of powder, it was red like chili oil when I put in the seasoning oil. It didn't smell that hot while cooking!
STEP 8/8
Now, angry Chapaguri is complete!!!