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Samyang Brings Back “Uji Ramen” After 36 Years — Meet Samyang 1963
- MyFreshDash
- Nov 7
- 2 min read
Updated: 23 hours ago
Samyang Foods just unveiled “Samyang 1963,” a premium instant ramen that intentionally brings back uji (beef tallow) in the frying oil—36 years after Korea’s late-1980s “uji scandal” pushed the industry toward plant oils. The launch happened Nov. 3 in Seoul, exactly 36 years after the incident date.
TL;DR:
Samyang revives its classic Uji ramen as Samyang 1963, blending retro nostalgia with a modern twist for Korean instant noodle fans
Why this is a big deal in Korea
History: Samyang created Korea’s first instant ramen in 1963. In 1989, a consumer panic over beef tallow in ramen oil sparked a national backlash. (Years later, the concern looks more cultural than scientific, but it crushed sales at the time.) Samyang 1963 is the company’s attempt at reputational “reset” while leaning into flavor.
Strategy: Exports (thanks to Buldak/“Hot Chicken”) dominate Samyang’s revenue, but at home it trails Nongshim and Otoki. A differentiated, nostalgia-meets-gourmet ramen could win back domestic fans.
What’s inside Samyang 1963
Samyang says the noodles are fried in a “golden blend” of beef tallow + palm oil to boost aroma and depth. The soup uses liquid base + finishing flakes, with bone-stock notes and clean heat from radish, scallion, and Cheongyang chili; dried veg pieces are larger and freeze-dried to keep texture. Positioning: premium taste first, cost second.
What “uji (牛脂)” actually means
Uji = rendered beef fat (tallow). In ramen manufacturing it’s used for frying noodles to create a richer aroma—similar to how some restaurants use beef fat for fries or cutlets. Today’s food-grade tallow is refined; Samyang is framing it as a flavor decision, not a cost one.
How this compares to typical K-ramen
Most modern Korean noodles are fried in palm oil for neutrality and price. Samyang 1963 intentionally adds tallow back in, aiming for a rounder, beefier broth and a toastier noodle—a flavor profile older Korean consumers remember from pre-1990 brands.
Why Samyang is confident now
Executives say the company rebuilt trust and global brand power on the back of Buldak. Internally, there was a long-standing desire to “make uji ramen again”—and to do it as a quality-first flagship, not a budget play.
Availability & US launch (what to expect)
Rollout usually starts in Korea, then expands through export channels. Distributors are already eyeing US availability, with early placement expected at Korean and pan-Asian groceries, followed by larger international aisles if demand is strong. Timelines can vary by importer, but the direction is clear: US launch is on the roadmap, with multi-packs likely to show up first. Keep an eye on your local Korean market’s new-arrival shelf and seasonal endcaps.
Quick FAQ
Does it taste like the ultra-spicy lines?
No—this leans savory and rounded, not “challenge-level” heat.
Is it vegetarian?
No. The frying oil includes beef tallow.
What makes it feel premium?
Flavor is built into the noodle (uji fry) and the liquid base adds cleaner depth; larger veg flakes finish the bowl.
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