CreatripTeam

Samyang Food unveiled 'Samyang 1963', a premium reinterpretation of its original 1960s ramen, at a launch event in Seoul timed to mark 36 years since a past 'uji' incident. The company recreated the original savory flavor by using uji (beef tallow) blended with palm oil in a 'golden blend' for frying noodles, and updated the 1960s frying technique for modern taste. The product uses liquid soup base and finishing powder flakes, plus bone broth (sagol) to deepen the uji flavor, and large freeze-dried vegetables—napa cabbage, green onion, and red pepper—for texture and spice. Samyang says the release is not merely a revival of the past but a foundation for future innovation and global promotion of Korean culinary culture.