Today, I’ll be reviewing Samyang MaepTaeng Garlic Clam Ramyeon, the second in the MaepTaeng series following the previous review of Samyang MaepTaeng Black Pepper Beef Ramyeon.
The Black Pepper Beef Ramyeon turned out to be quite mild compared to what I expected.
The Garlic Clam Ramyeon I’m reviewing today seems to be a rare flavor, one that probably has very few comparisons on the market.
Garlic and clams (mussels, clams) are usually used in broths only in pubs or seafood ramyeon shops near the coast.
I’m curious about how it tastes, so let’s give it a try and document it.
Introduction to Samyang MaepTaeng Garlic Clam Ramyeon
The ramyeon I’m reviewing today is called Garlic Clam Ramyeon, but to be honest, garlic isn’t usually added to clam soup.
Clam soups are often left unseasoned with only some green onion garnish.
This isn’t a clam soup, and judging by the product image, it doesn’t look like a spicy broth made with chili oil like jjamppong.
I thought it seemed more like a seafood soup cooked without oil, featuring lots of clams, reminiscent of a refreshing seafood hotpot.
The front of the package states that the powdered soup contains 2.8% mussels, 1.7% garlic, and 0.1% clams.
Considering the amount of mussels and clams used, it seems more accurate to call it a mussel ramyeon with clams just making a cameo.
There is also the flavor pentagon chart on the package, just like last time.
Spiciness and tanginess are marked as level 4, fieriness as level 3, subtlety at level 2, and clarity at level 1.
It’s mostly a seafood hotpot vibe using clams without chili oil… but clarity being only level 1 seems a bit strange to me.
The composition is again simple.
The noodles seem to be the same as in the other MaepTaeng ramyeons, which are a bit thick.
There is also a powder soup packet and a flake packet, with the powder packet having a color that resembles clam meat.
The contents of the flake packet were exactly the same as in the Black Pepper Beef Ramyeon I reviewed last time.
The powder soup was the only thing different, and upon close inspection, there was something black in it, which turned out to be dried seaweed.
I could also smell a strong mussel aroma from the powder soup.
The mussel scent is quite distinctive, even among various clam scents, making it relatively easy to identify.
Flavor and Aroma of Samyang MaepTaeng Garlic Clam Ramyeon
Once again, I measured out exactly 500 ml of water as specified on the back of the package, waited until the water started boiling, and then added the noodles, powder soup, and flakes, cooking everything for a total of 4 minutes.
As I cooked, I noticed that the aroma was definitely spicier than typical ramyeon but not as intense as the Black Pepper Beef Ramyeon I reviewed previously.
The mussel aroma was very strong. I don’t think I’ve ever seen a ramyeon with such a pronounced mussel scent.
The dried seaweed dissolved into the broth, making it visible to the eye.
The noodles, as expected, were thick and had a slightly chewy texture.
Tasting it, I could immediately notice the unique taste of clams along with a very strong umami flavor.
I could understand why they marked clarity at level 1—it seems they really wanted to emphasize the seafood flavor.
The broth wasn’t the oily jjamppong style, but instead, it was a clear, mild seafood stock, perfect for a hangover cure.
In terms of spiciness, it was similar to the Black Pepper Beef Ramyeon from the previous review, but the sensation was a bit different. This one had a sharper and more distinct spicy kick.
Despite the garlic in its name, I couldn’t detect a very strong garlic aroma.
Rather than the cooked garlic scent, it had a hint of raw garlic’s sharp spiciness as part of the overall heat.
The aftertaste of the broth also had a bit of that seaweed taste and aroma similar to what you find in Shin Ramyun.
Nutrition and Ingredients of Samyang MaepTaeng Garlic Clam Ramyeon
On the back of the package, there are simple cooking instructions along with nutritional information and ingredient details.
Here is the information:
Nutrition Facts
Total weight: 110g / 465 kcal
Sodium: 1,800 mg, Carbohydrates: 74g, Sugars: 3g, Fat: 15g, Trans fat: 0g, Saturated fat: 7g, Cholesterol: 2.8 mg, Protein: 8g.
It’s not really enough to be concerned about, but the sodium content is slightly higher, and there’s a bit of cholesterol, possibly because of the clams.
Ingredients
Noodles: Wheat flour (USA), onion extract, guar gum, Migam SU, noodle additive (potassium carbonate, sodium carbonate, sodium tripolyphosphate), green tea flavor oil, vitamin B2, citric acid modified starch 1, palm oil (Malaysia), modified starch 2, refined salt (Korea).
Powder Soup: Refined salt (Korea), umami base B, white sugar, mussel seasoning powder (mussels: China), seafood soup flavor powder, garlic powder (garlic: China), spicy seasoning powder S, spicy chili flavor base, squid seasoning powder, flavor enhancer, shrimp powder, tomato sauce powder, mixed seasoning powder, dried seaweed, paprika extract, mixed formulation (maltodextrin, caramel color), Cheongyang chili extract powder, black pepper powder, ginger powder, chili extract.
Flakes: Dried green onion, seasoned dried red chili, dried young napa cabbage flakes.
The ingredients list in the powder soup suggests that it should have the flavor of spicy seafood paella seasoning, but the actual taste was different.
Conclusion
So, that wraps up the review of Samyang MaepTaeng Garlic Clam Ramyeon.
Overall, it was a clean ramyeon with a deep seafood umami flavor and a sharp, spicy kick.
Especially for a hangover, when I prefer a clean and refreshing broth over a greasy meat-based one, this mussel seafood broth flavor would be a great option.
A bowl of seafood soup at a restaurant can easily cost a few ten thousand won, but just wash a handful of clams and throw in a shrimp or two, and it basically becomes a seafood soup!
That’s it for today’s review.
Bye~ Bye~