Samyang Foods re-launched a ramyeon fried in beef tallow for the first time in 36 years, introducing a new product named “Samyang Ramen 1963” to commemorate the release of Korea’s first instant noodles.
The company plans to unveil the product in November, as per to industry sources on Tuesday.
The ramyeon utilizes beef tallow in the frying process, a traditional method that defined early Korean instant noodles, as well as is positioned as part of a premium product line focused on modern consumers.
The advanced version includes a separate liquid soup base made with beef bone broth, a first for any broth-based ramyeon in the Korean market. Samyang said the addition enhances the flavor and richness of the broth. The product is expected to retail for around 1,500 won (USD 1) per pack.
In 1989, Samyang discontinued the use of beef tallow following public backlash over concerns about industrial-grade ingredients. While the Ministry of Health and Welfare later confirmed the ramyeon was safe for consumption, the controversy led to a sharp decline in the company's market share. Since then, Samyang has switched to using palm oil exclusively in production.
The reintroduction responds to long-standing consumer demand and changing perceptions of beef tallow. Recent data reveals that tallow contains 43% saturated fat, compared to around 50% in palm oil.
Executive Statement
According to a Samyang Foods official, many consumers still remember the flavor of the original tallow-fried ramyeon and have long asked for its return. They developed this product to meet growing demand in the premium ramyeon market and to restore Samyang Foods’ historical legacy while moving beyond the shadow of the tallow scandal.