CreatripTeam

Samyang Foods unveiled a premium ramen called “Samyang 1963,” reintroducing beef tallow (우지) in its noodle frying process for the first time in 36 years. At a launch event in Seoul, Vice Chairman Kim Jeong-su said the product is not merely a restoration of the past but a foundation for the company’s future, aiming to return to prominence through high-end soup ramen after global success with the spicy “Buldak” series. The new ramen modernizes the 1960s oil-frying (유탕) technique by using a “golden blend oil” — a precise mix of beef tallow and palm oil — to enhance aroma and umami, while liquid soup, powder, and large flakes (후레이크) such as napa cabbage, scallion, and red chili preserve texture and flavor via freeze-drying. The launch also referenced Samyang’s founding ethos of providing affordable, comforting food to the public and marks the brand’s first premium offering under the Samyang name as the company charts a “100-year” future.