"On Sundays, I'm the Mongtan chef!" ... The rise of queue-worthy Chapagetti

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Q1. Wait, why is Chapagetti showing up here?

Right? It does sound surprising. But it's real. Nongshim has teamed up with Mongtan, one of the hardest restaurants to get into among Seoul's famous meat spots. The project, called the 2026 Nongshim Myeonga ramen x gourmet project, is an ambitious plan to turn instant noodles into something more than a snack — a premium dish shaped by a chef's touch.

Q2. Mongtan ... isn't that the place with insane wait times?

Exactly. It's the restaurant that made a name for itself with straw-fire Udae-galbi. This collaboration focuses on bringing Mongtan's signature straw-smoke technique directly into Chapagetti. It's not just about boiling noodles next to meat.

Q3. So what makes 'Mongtan Chapagetti' different?

The secret is its smokiness. It includes a smoke puree made from straw-grilled onions from Muan, South Jeolla Province, along with scallion oil. The sauce delivers a strong smoky aroma, and that is exactly Mongtan's identity.

Q4. What's that crispy topping on top? Is it meat?

You thought it was meat, didn't you? It's actually Nongshim's long-selling Shrimp Chips. The topping is made from finely crushed crumbs of the chips. Between the chewy noodles, the crisp texture pops out, creating what many would call a surprisingly perfect sweet-salty-crunchy combination.

Q5. I want to try it too! Where should I go?

You'd better hurry. This menu is a limited edition, available only until May 14.

Seoul: Samgakji main branch (an early-morning lineup is a must!)

Jeju: Aewol-eup branch, Gujwa-eup branch (it tastes even better on a trip!)

You can only find it at these three locations.

Q6. Are there any perks or events?

Of course. If you order Mongtan Chapagetti, you'll get one can of Welch's Zero Orange, perfect for cleansing the palate. It cuts the richness while keeping the calorie count in check.

Q7. Has the Nongshim Myeonga project done something like this before?

Good catch. This is the second time. In February, Nongshim partnered with CatchTable and collaborated with chefs and dining spots nationwide. It introduced Shin Ramyun Abura Soba with the Japanese restaurant Menshoku, exciting noodle fans everywhere. The company says it will keep working with trendy restaurants across the country.

Q8. So why is Nongshim doing all this?

A Nongshim official said Chapagetti is "like a blank canvas that can change endlessly depending on how it is cooked." The goal, the official explained, was to give consumers a fresh experience — something beyond the familiar taste they always know, and a chance to think, "Wow, Chapagetti can become this too?"

In one line: run to Mongtan now and try Chapagetti topped with smoky straw-fire flavor and a sprinkle of Shrimp Chips. The Sunday chef can take a break for once!

This content was prepared by MaeKyung Biz Content Planning Team based on official announcements and press releases.