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The Surasang Bajirak Kalguksu Mild Seafood Flavor is a South Korean import and one of the more interesting shelf-stable noodle products I’ve come across. Bajirak means clam in Korean and Kalguksu refers to the knife-cut noodle style. I’m a huge lover of clam-based so I was curious to see how this one would taste.
Produced in South Korea.
Table of Contents
- What’s in the Package
- How to Cook Surasang Bajirak Kalguksu Mild Seafood Flavor
- How Does It Taste
- How Does It Compare
- How to Level Up Surasang Bajirak Kalguksu Mild Seafood Flavor
- Final Verdict
- Tasting Notes
- Related Instant Ramen
- Where to buy Surasang Bajirak Kalguksu Mild Seafood Flavor
- Community Ratings
- Leave Your Rating
What’s in the Package
Inside this premium bowl, you will find a vacuum-sealed package of fresh-style, thick “knife-cut” noodles, stock powder sachet, a dried flake packet, and silver pouch containing a soup base block that has dried clams in it.
How to Cook Surasang Bajirak Kalguksu Mild Seafood Flavor
- Open the lid and empty the noodles, stock powder, dried flakes, and the entire contents of the clam pouch into the bowl.
- Pour hot water (or boiling water) up to the inside fill line.
- Place the bowl in the microwave (without the lid) and cook on high:
- 1000W: 3 minutes
- 700W: 3 minutes 30 seconds
- Stir well to ensure the stock powder is fully dissolved and the clams are evenly distributed.
How Does It Taste
The clam broth is deep, clean, and refreshing in a way that doesn’t tip into fishy territory. James quickly noticed the actual dried clam bits in the bowl and appreciated that they were there rather than just a clam-flavored powder. The broth has a decent viscosity for an instant bowl and it tastes clean in a way that most shelf-stable noodles don’t.
The noodles are the other highlight. Thick, chewy, and elastic in a way that captures the authentic Kalguksu feel. They hold up well against the briny broth and give the bowl real substance.
How Does It Compare
The closest comparison on this site is the DongWon Seafood Kalguksu which is also a Korean knife-cut noodle with a seafood broth direction. The DongWon has a broader seafood profile. The Surasang is more specifically clam-forward and cleaner in the broth character. Both are significantly more interesting than standard instant ramen in terms of noodle quality.
The Itsuki Nabeyaki Stove Top Udon is the other thick noodle shelf-stable product reviewed on the site which has different flavor direction but similar premium noodle quality.
How to Level Up Surasang Bajirak Kalguksu Mild Seafood Flavor
Green onions and dried seaweed lean into the briny umami direction the broth is already going. Fresh shrimp dropped in just before serving reinforces the seafood profile and adds protein
A side of kimchi is the most important accompaniment since the fermented crunch and acidity cut through the saltiness in a way that makes each sip of the clam broth taste more balanced.
Final Verdict
The Surasang Bajirak Kalguksu Mild Seafood Flavor is one of the more impressive shelf-stable noodle products James and I have tried. The clam broth is clean and convincing and the thick chewy noodles are satisfying. I would buy these again.
Tasting Notes
Related Instant Ramen
- DongWon Seafood Kalguksu Noodle Soup
- Itsuki Nabeyaki Stove Top Udon
- Nissin Cup Noodles Crab Flavor Hong Kong
- Po Po Cha Cha Spicy Clam Ramen
- KampongKu Penang Prawn Noodles
Where to buy Surasang Bajirak Kalguksu Mild Seafood Flavor
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