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

Kim Jeongsu, Vice Chairman of Samyang Foods, made this statement at the launch event for the new product 'Samyang 1963', held on November 3 at the Boco Seoul Myeongdong Hotel in Jung-gu, Seoul. He said, "Samyang Foods has become a global food company that spreads Korean gourmet culture around the world, but we will not stop here and will embark on another wave of innovation." Building on the global recognition established by the 'Buldak series', the company aims to usher in a 'second golden era' through its new soup ramen.

On this day, Samyang Foods unveiled 'Samyang 1963', which uses 'beef tallow (uji)'. This new product is a modern reinterpretation of beef tallow-fried ramen, which ceased production on November 3, 1989, due to the 'Wooji Wave'.

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]

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The day Samyang Foods unveiled its new product marks exactly 36 years since the 'Wooji Wave' occurred on November 3, 1989. From the 1960s to the mid-1980s, Samyang Foods was the undisputed leader in the domestic ramen market. Samyang Ramen, which once held over 70% market share, was considered a staple food for Koreans at the time.

However, the situation changed dramatically in 1989 when reports emerged 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 word 'industrial beef tallow', fueled by misinformation and distorted public opinion, brought the company down. The honorary chairman told us, 'Rise again with determination and grit,' and holding onto those words, we reignited the flame."

36th Anniversary of Wooji Incident Revealed
Brand's First Premium Gourmet Ramen

Reinterpreting the 1960s Frying Method
Enhanced Umami with Golden Blend Oil

Jungsu Kim, Vice Chairman of Samyang Foods
"Not a Restoration of the Past
But a Foundation for the Future"

'Samyang 1963' Product Process Photo. Provided by Samyang Foods

'Samyang 1963' is the first premium gourmet ramen introduced under the Samyang brand. For this product, Samyang Foods has reinterpreted the ramen frying process from the 1960s in a modern way. By frying the noodles in 'Golden Blend Oil', a mixture of animal-based beef tallow and plant-based palm oil in an optimal ratio, the company enhanced the savory aroma and umami flavor.

This oil naturally seeps out from the noodles during cooking, creating harmony between the noodles and the broth. In addition, the use of liquid soup, seasoning powder, and flakes maximizes the flavor of the raw ingredients. The taste of beef tallow extracted from the noodles is complemented by a broth made from beef bone stock, while radish, green onion, and Cheongyang chili pepper create a clean and spicy soup. The flakes, which include large pieces of napa cabbage, green onion, and red chili pepper, add texture and depth of flavor. By applying freeze-drying and post-addition methods, the original taste, aroma, and texture of the ingredients are preserved for longer.

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'Samyang 1963' is also closely tied to the founding history of Samyang Foods. The late honorary chairman, Jeon Joongyun, developed Korea's first ramen in the early 1960s after witnessing ordinary people in Namdaemun Market making do with 'kkulkkuli porridge', with the aim of creating an affordable and convenient meal. In fact, the launch event was also held near Namdaemun. Vice Chairman Kim Jeongsu said, "Samyang's beginning was rooted in the phrase 'If people have enough to eat, the world will be at peace' (Sikjokpyeongcheon). In times of hunger, we provided food; in times of crisis, we stood for integrity; and in times of abundance, we contributed to culture. Samyang has always filled the hunger of the times."

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