Paldo Bajirak Jjamppong Ramyeon Review [Korean Food]

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Paldo’s new ramyeon this time is Bajirak Jjamppong (bajirak means clam), released in October 2026. It is a jjamppong (Korean spicy seafood noodle soup) ramyeon that reportedly uses dried clam meat as-is. On top of a seafood broth base, it adds the rich flavor of meat jjamppong and recreates medium-thick noodles to feel more like a full meal. Going by the description alone, I was curious how it would taste. Let’s find out what it’s all about.

Table of Contents

📋 At a Glance

Product: Bajirak Jjamppong (clam jjamppong ramyeon)
Brand: Paldo
Price: 4,980 won for a 4-pack multipack (about 1,245 won per pack)
Release date: October 2026
Weight and calories: 120 g · 505 kcal · sodium at about 90% of the daily recommended value
How to cook: Boil the noodles, powder soup base and dried topping packet in 500 ml of water for 5 minutes, turn off the heat, then stir in the finishing soup packet (added after cooking)
Where to buy: E-mart and the Paldo official store (bulk sets such as a 16-pack are also sold at the official store)
Main components: Medium-thick style noodles, powder soup base, dried topping packet (dried clam meat, wood ear mushroom, bok choy) and finishing soup packet
Verdict: ★4.0 — a well-balanced jjamppong ramyeon that pairs refreshing seafood broth with rich meat jjamppong, and the dried clam toppings are a clear point of difference.

Bajirak Jjamppong Ramyeon: Price and Highlights

As the name says, clam is the star of this jjamppong ramyeon. Many jjamppong ramyeon lean on fire flavor or heat these days, but this one actually includes clam meat, even if it comes in the dried topping packet, and that stood out enough that I bought it right away. Ha. The price is 4,980 won for a 4-pack multipack, which works out to about 1,245 won per pack. For now it is available at E-mart and the Paldo official store, and the official store also sells bulk sets such as a 16-pack.

The concept is “a deeply simmered broth with the refreshing taste of clams.” Existing jjamppong ramyeon mostly compete on a clean, refreshing feel, a hearty kick or fire flavor, so this feels like a slightly different angle. Ha. It is basically a seafood jjamppong, but I’m quite curious about it.

The total weight is 120 g with 505 kcal. Compared with ordinary bagged ramyeon, there is no big difference in weight or calories. Sodium is a bit high, as you would expect from jjamppong ramyeon, at about 90% of the daily recommended value. To cook it, put the noodles, powder soup base and dried topping packet into 500 ml of water and boil for 5 minutes. Then turn off the heat and stir in the finishing soup packet.

What’s in the Pack

Let’s check what’s inside before cooking. The noodles are a medium-thick style, slightly thicker than ordinary ramyeon. Alongside them come a broth soup base, a dried topping packet and a finishing soup packet.

The powder soup base wasn’t much different from other jjamppong ramyeon. A small taste of it was spicy, much like a typical jjamppong ramyeon.

The toppings include the star of this product, dried clam meat, along with wood ear mushroom and bok choy. The other toppings are honestly just supporting players. The dried clam meat stands out more than I expected, so you can really tell actual clam went in. For reference, the photo shows enough for two servings.

Last is the finishing soup packet. Earlier jjamppong ramyeon followed a trend of adding finishing oil, but newer releases are switching to finishing soup, and this one comes as a soup too, probably for that reason. The powder soup base is not small, and the finishing soup packet is also bigger than I expected.

How to Cook It

Now to the cooking. I made two servings with 800 ml of water and used only about 80 to 90% of the soup. When the water boiled, I added the noodles, toppings and powder soup base and cooked for 5 minutes. While it boiled, it was much like other jjamppong ramyeon.

After cooking, I stirred in the finishing soup packet. The broth turned a bit cloudy and took on a slightly creamy texture. Ha. The seafood aroma and fire aroma were really strong, which made it look quite appetizing.

Taste Test: Seafood Broth Meets Meat Jjamppong

Time to taste it. I took a big bite of noodles first. Unlike other jjamppong ramyeon, the first taste was less about a hearty kick or a refreshing feel. It was a deep broth with a slightly rough-edged character, as if proper jjamppong stock had gone in.

Taste characteristics of Bajirak Jjamppong

A Real Jjamppong Taste, Unlike Earlier Ramyeon

Even from the taste of the noodles themselves, it felt quite different from the jjamppong ramyeon I usually eat. Earlier ones were ramyeon with a jjamppong feel, but this one recreates the real taste of jjamppong.

That’s not to say earlier ones taste bad. Some had a strong ramyeon feel, and others had real fire flavor thanks to chili oil. Still, they were “close to jjamppong” rather than “like jjamppong,” and this one seems to have gotten it right.

Refreshing Seafood Broth and Clam Toppings

Then I tried a spoonful of broth. The refreshing taste of seafood broth comes first, followed by the deep savory richness of meat jjamppong, which felt really refreshing. With the heavy, hearty flavor of meat jjamppong underneath, the taste had depth. The heat is a kick-level spiciness, manageable for anyone who usually eats jjamppong. It also seems like it would go well with rice stirred into the leftover broth.

Taste characteristics of the seafood broth

Perhaps thanks to the clam meat, the broth finished cleanly and refreshingly once I got to the toppings. Because it is dried clam meat, I couldn’t expect the plump bite of fresh clams. Even so, being able to chew actual clam in ramyeon is clearly a point of difference. Anyone who has skipped ramyeon with frozen clam meat because of a fishy smell might find this one fine. Ha.

Final Verdict: Seafood Freshness Meets Rich Meat Jjamppong

Personally, I think it is a well-balanced jjamppong ramyeon that captures both the refreshing side of seafood jjamppong and the rich taste of meat jjamppong. The clam toppings made the bowl quite satisfying, too. I recommend it to people who like refreshing seafood jjamppong, people who like chewy medium-thick noodles, and anyone looking for ramyeon with generous toppings.

News of the Bajirak Jjamppong launch is covered in this (Korean source) Shin-A Ilbo report on the launch of Paldo’s Bajirak Jjamppong.

Frequently Asked Questions

Q. How much is Paldo Bajirak Jjamppong?

A 4-pack multipack costs 4,980 won, which works out to about 1,245 won per pack. It is available at E-mart and the Paldo official store, and the official store also sells bulk sets such as a 16-pack. Each pack weighs 120 g and has 505 kcal.

Q. How does Bajirak Jjamppong taste? Is it very spicy?

Personally, I found that the refreshing taste of the seafood broth comes first, followed by the deep savory richness of meat jjamppong. The heat is a kick-level spiciness that is manageable for anyone who usually eats jjamppong. Dried clam meat can’t match the plump bite of fresh clams, but the broth finishes cleanly and refreshingly.

Q. How do you cook Bajirak Jjamppong?

Put the noodles, powder soup base and dried topping packet into 500 ml of water and boil for 5 minutes. Then turn off the heat and stir in the finishing soup packet. Mixing it in makes the broth a little cloudy with a slightly creamy texture.

Q. What comes in the pack?

Inside are medium-thick style noodles, slightly thicker than ordinary ramyeon, plus a powder soup base, a dried topping packet and a finishing soup packet. The toppings are dried clam meat, wood ear mushroom and bok choy, and the clam meat is easier to spot than you might expect.

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