[Tasted] The Robust, Meaty Flavor of Deep Beef Aroma... The Return of "Beef Tallow Ramen"

Tasting Samyang Foods' Ambitious "Samyang 1963"
Beef Bone Broth, Savory Depth, and Hearty Soup
The Return of Beef Tallow Proven by Flavor

For decades, beef tallow-once a taboo word in the domestic instant noodle industry-has made a comeback. Once a source of fear among consumers and a factor that shook the fate of companies, beef tallow is now making a renewed attempt as a symbol of rich flavor. This is embodied in Samyang Foods’ ambitious new product, “Samyang 1963,” a modern reinterpretation of Korea’s very first instant ramen using contemporary technology.

Samyang Ramen, Korea’s first instant ramen released in 1963, was fried in beef tallow, which gave the noodles their distinctive meaty aroma and savory taste. At the time, consumers regarded this deep flavor as the “original taste of ramen.” However, the situation changed dramatically in 1989 during the “beef tallow scandal.” Allegations that Samyang Foods had used industrial-grade beef tallow led to growing consumer distrust, and the company was even investigated by prosecutors.

Although Samyang Foods was acquitted by the Supreme Court in 1995, market trust had already collapsed. Samyang’s market share plummeted from over 60 percent to the 10 percent range.

The newly launched “Samyang 1963” directly confronts these painful memories. Beef tallow, once at the center of controversy, is now being reevaluated as a symbol of savoriness and depth of flavor. As the premium ramen market has grown, there has been a significant increase in consumers seeking rich, meaty broths.

The core of Samyang 1963 is a modern reinterpretation of the oil-frying method from the 1960s. Samyang developed a “golden blend oil” by mixing beef tallow and palm oil to fry the noodles, maximizing their savory aroma and umami flavor. Tasting a piece of the uncooked noodle reveals a subtle beef aroma followed by a savory taste. Once the noodles are cooked in boiling water, a robust flavor fills the kitchen-something rarely found in the original Samyang Ramen or competitors’ products. The noodles maintain a firm texture without becoming excessively greasy, and they do not become mushy even after prolonged boiling.

The soup base is a dual structure of liquid and powder. The liquid soup uses a beef bone broth base to deepen the savory flavor of the tallow, while the powder soup contains radish, green onion, and Cheongyang chili pepper to balance the richness and add a subtle spicy aroma. A spoonful of the broth first delivers the density and umami of the beef bone, followed by the refreshing kick of Cheongyang chili, creating a harmonious balance. The result is a “rich beef bone soup foundation” with a “moderate spiciness” layered on top. The broth is so refreshing that it pairs even better with rice than with noodles, much like a traditional Korean soup.

The nutritional information for Samyang 1963 clearly shows that the focus is on enhancing the meaty flavor rather than saltiness. With slightly increased protein and fat content, the taste is richer and more substantial. The calorie content is 530 kcal, slightly higher than the original Samyang Ramen’s 515 kcal. Fat has increased from 16g to 19g, and protein from 9g to 10g. Sodium has decreased by about 4 percent, from 1,820mg to 1,740mg.

Samyang Foods has a clear target demographic: consumers in their 50s and 70s who remember ramen from the 1960s and 1970s. For them, beef tallow is directly connected to their generational taste memories. At the same time, the product also appeals to younger gourmet consumers who prefer the depth of a rich, meaty broth.

The price is set at 6,150 won for a pack of four at major supermarkets. At approximately 1,538 won per pack, it is about twice as expensive as the original Samyang Ramen, which costs around 736 won per pack. This places it in a similar price range to other premium products such as Harim’s “The Gourmet Artisan Ramen” and Nongshim’s “Shin Ramyun The Black.”