Samyang Foods is bringing back a ramyeon made with beef tallow for the first time since 1989, a move that nods to the brand’s origins while courting modern palates. The company will unveil Samyang Ramyeon 1963, a premium rendition launched to commemorate the year Samyang introduced Korea’s first ramyeon, with a launch event set for November 3.

Samyang Ramyeon 1963 is positioned as a premium product, designed to deliver a richer, meatier flavor by using beef tallow. The revival appears aimed at both nostalgia-driven consumers and those seeking a more elevated instant-noodle experience.

The return of beef fat to Samyang’s lineup marks a notable shift from the brand’s previous approach. In 1989, the so-called “Uji scandal” emerged after the company used industrial beef fat in its ramyeon, triggering a dramatic drop in market share. Although the Health and Welfare Ministry at the time stated that the ramyeon was harmless, the incident dealt a significant blow to Samyang’s public image. In the years that followed, Samyang Foods switched to palm oil for its ramen, avoiding beef fat altogether.

With the new Samyang Ramyeon 1963, the company aims to combine a sense of heritage with contemporary taste preferences, presenting a premium option that honors its pioneering role in Korea’s noodle culture. The November 3 event will mark the premium refresh and the product’s return to shelves.