CreatripTeam

Samyang Food has relaunched its classic beef-tallow (uj i, beef fat) ramen as 'Samyang 1963' for the first time in 36 years. The new product uses beef tallow for frying the noodles and a liquid soup base made from simmered beef bones, producing a deep, savory broth with a clean finish and a subtle kick from cheongyang chili. Test-tasters praised its rich but not greasy umami, springy creamy-textured noodles, and lingering aroma. Targeting curious younger consumers (ages 20–30) while also appealing to the nostalgia of people in their 50s, Samyang positions the product in the premium instant ramen market and plans advertising and pop-up stores. A four-pack is priced at 6,150 won, comparable to other premium brands.