The Return of Authentic Beef Tallow Ramen... Vice Chairman Kim Jeongsu: "Samyang 1963, a Cornerstone for the Future"

Premium Ramen with Beef Tallow Returns After 36 Years
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"Samyang 1963 is a Bowl of Promise from Samyang to the World"

"Samyang 1963 is not a restoration of the past, but a cornerstone for the future."

Kim Jeongsu, Vice Chairman of Samyang Foods, made this statement at the launch meeting for the new product "Samyang 1963," held on November 3 at Boco Seoul Myeongdong Hotel in Jung-gu, Seoul. He said, "Samyang Foods has become a global food company spreading Korean culinary culture worldwide, but we will not stop here and will embark on another round of innovation." The company plans to leverage its global presence established through the "Buldak series" to usher in a "second heyday" with its new soup ramen.

On this day, Samyang Foods unveiled "Samyang 1963," which uses beef tallow. This new product is a modern reinterpretation of beef tallow-fried ramen, whose production was halted on November 3, 1989, due to the "beef tallow incident."

Kim Jeongsu, Vice Chairman of Samyang Foods, is introducing the new product "Samyang 1963" at the launch meeting held on the 3rd at Boco Seoul Myeongdong Hotel in Jung-gu, Seoul.
[Photo by Lim Hyesun, The Asia Business Daily]

The release of the new product coincides exactly with the 36th anniversary of the "beef tallow incident," which occurred on November 3, 1989. From the 1960s to the mid-1980s, Samyang Foods was the undisputed leader in the domestic ramen market. With a market share exceeding 70%, Samyang Ramen was considered a national staple food at the time.

However, the situation changed dramatically in 1989 when reports emerged claiming that "Samyang Ramen used industrial beef tallow." The Ministry of Health and Social Affairs (now the Ministry of Health and Welfare) stated there was no problem, and the court acquitted the company in 1995. The Supreme Court confirmed the acquittal in 1997, but by then, irreversible time had passed. Samyang's market share had dropped to single digits.

Vice Chairman Kim said, "That day was when the company was brought down by the term 'industrial beef tallow' amid misinformation and distorted public opinion," adding, "The honorary chairman told us, 'Grit your teeth and rise again,' and holding on to those words, we reignited our passion."

"Samyang 1963" is the first premium gourmet ramen introduced under the Samyang brand. For this product, Samyang Foods has modernized the ramen frying method from the 1960s. The noodles are fried using a "golden blend oil," which combines animal fat (beef tallow) and vegetable oil (palm oil) in an optimal ratio to enhance the savory aroma and umami flavor.

This oil naturally seeps from the noodles during cooking, allowing the noodles and broth to harmonize. Additionally, the product uses liquid soup and separate seasoning powder and flakes to maximize the flavor of the raw ingredients. The beef bone broth brings out the taste of the beef tallow from the noodles, while radish, green onion, and Cheongyang chili pepper create a clean and spicy soup. The flakes, consisting of large pieces of napa cabbage, green onion, and red chili pepper, add texture and umami. Freeze-drying technology and the addition of toppings after cooking help preserve the original taste, aroma, and texture of the ingredients for a longer time.

"Samyang 1963" is also closely linked to the founding history of Samyang Foods. The late honorary chairman, Jeon Joongyun, developed Korea's first ramen with the intention of providing an affordable and convenient meal after witnessing ordinary people in Namdaemun Market in the early 1960s getting by on "pork porridge." In fact, the launch event was also held near Namdaemun. Vice Chairman Kim Jeongsu said, "The beginning of Samyang was rooted in the saying, 'When people have enough to eat, the world is at peace,' which means 'Sikjokpyeongcheon.' In times of hunger, Samyang has filled the void with food; in times of crisis, with integrity; and in times of abundance, with culture. Samyang has always satisfied the hunger of the times."

Vice Chairman Kim Jeongsu said, "While preparing for this project, I often thought of the honorary chairman. He always said, 'Food made with sincerity will eventually return with sincerity.' That sincerity is present here today." He emphasized, "Samyang 1963 is a bowl of promise that Samyang offers to the world, and it marks the beginning of a new journey toward the next 100 years."

This content was produced with the assistance of AI translation services.