there's something special in the ramen world. samyang 1963 by Samyang Food is not just a new product, it's a re-release of Korea's first ramen noodles made with Uji in 1963.
in the current ramen market, where palm oil is all the rage, the bold choice of Uji stands out. samyang Ramyun has a troubled history, having been beloved as Korea's national ramen but discontinued in 1989 due to the so-called Uji wave. So why did Samyang Food bring back Uji Ramyun 35 years later?
at the press conference to unveil the new product, Samyang Foods Vice Chairman Kim Jung-soo revealed that the company chose November 3, the day that hurt the most, as a day of new beginnings. the true meaning of the launch of Samyang 1963 can be read in his statement that he wanted to bring back the spirit of a meal for the common man, which was dreamed of by the late founder and chairman emeritus Jeon Joong-yoon.
the entire ramen market is watching to see if Samyang, which has made a mark on the industry with its buldak fried noodles, can write a new history with broth ramen this time.
the truth behind the Woojipadong, 8 years of bitterness
to fully understand Samyang 1963, we need to know the truth about Wu Jipadong. on November 3, 1989, an anonymous letter was sent to the prosecutor's office alleging that several food companies had used non-edible wooji. In response, the prosecutor's office detained 10 representatives and officials from five companies, including Samyang Food.
at the time, the prosecution's announcement was shocking. the announcement sparked a social boycott, and Samyang's market share of instant noodles plummeted from 30 percent to 10 percent.
but the truth was different. uji was industrial grade, which was the American standard for not eating offal and bones. less than a month after the incident, the government officially declared that products made with uzi were harmless to humans, but it took eight years for Samyang Foods to be fully exonerated. it wasn't until 1997 that the company was exonerated by the Supreme Court.
today, it's widely accepted that tallow, an animal oil, is less carcinogenic and safer than vegetable oils. even the saturated fatty acid content, which is known to be unhealthy, is lower in uzi at 43%, compared to palm oil, which is typically 50%.
the Uji scandal, which was falsely accused and took a long time to restore the company's image, has been a lifelong scar for Samyang Foods. it's no exaggeration to say that Samyang 1963 is a product that aims to solve this problem.
samyang 1963 flavor and features, the identity of premium broth noodles
what kind of ramen is Samyang 1963? older generations may reminisce about the flavors of the early Samyang ramen, but the real question is whether it can appeal to the current generation's palate, which has become accustomed to ramen fried in palm oil.
samyang 1963 is made by deep-frying the noodles in uzi and adding liquid soup to the beef bone broth. we wanted to revive the spirit of the original broth ramen, so we added beef, beef bone, and chicken broth to the beef fat flavor of the Uji Yutang to create a rich and deep flavor. daikon radish and scallions clean up the aftertaste, while chili peppers add heat.
it's not just a restoration of the old flavors, but a reimagining of them for today's tastes. In fact, many tasters commented on the deep flavor and sharpness of the soup. The deep, rich, and sharp flavor of the soup is impressive, and the majority of people say it's good for rolling rice.
the price is 6150 won for 4 servings, making it a premium ramen. it is likely to compete with the likes of Nongshim Shin Ramyun The Black and Harim Dummy-style artisan ramen. samyang 1963 is not just a retro marketing, but a strategic product aimed at the premium broth ramen market.
it will be interesting to see how Samyang 1963 will perform in the premium ramen market, where the savory flavor of Ujiro fried noodles and the deep flavor of Ugol broth are harmonized.
samyang Food's Worries, What's Next for Buldak Fried Noodles?
samyang Food's history in the ramen industry is dramatic. it was the first company in Korea to produce instant noodles, but lost the top spot to Nongshim in the 1980s as it sought to diversify its business. The company was hit hard by the Wooji crisis and had to sell its Jongno headquarters to the IMF.
in 2013, it slipped to third place behind Ottu, and in the first quarter of 2016, it fell to fourth place behind Faldo. However, it rebounded as buldak fried noodles became popular overseas. in 2022, it became the first food company to reach the $400 million export tower, with sales of 909 billion won.
by May 2024, Samyang Food's market capitalization reached 2.452 trillion won, surpassing Nongshim for the first time in 30 years. As of last year, Nongshim was still the top ramen maker in terms of domestic ramen sales, but Samyang Food was number one in terms of operating profit.
however, Samyang Food's problems are also evident. the popularity of buldak fried noodles has been driven by pure word-of-mouth on YouTube and social media, and its product lineup doesn't have many hits that have captured the market's taste buds.
relying on a single product for over a decade is unsettling, and while relying on mega-hit products is an endemic problem in the ramen industry, it's unclear how long Buldak fried noodles, which created a new category of spicy ramen without broth, will continue to dominate.
the launch of Samyang 1963 also seems to reflect Samyang Food's concern. the company realized that it could not rely on a mega-hit product to solidify its number one position in the industry, and the desperation for the next hit product was reflected in Samyang 1963.
whether the company can create the next hit after Buldak fried noodles, and whether Samyang 1963 can be the answer, will be an important touchstone for the future of Samyang Food.
conclusion: Samyang Food is taking on new challenges with history on its side
no other nation loves ramen noodles like Koreans, and Koreans love dramatic narratives like Samyang Foods'. the return of Samyang 1963 after 35 years is more than just a retro product, it's a challenge to Samyang Foods' determination to write a new history after an unjust past.
it will be interesting to see how Uji Ramyun will perform in the premium broth ramen market and whether it will become Samyang's next hit after Buldak fried noodles.
have you tried Samyang 1963? let us know your experience in the comments. for more ramen information and new product news, please subscribe to our newsletter.
frequently Asked Questions
Q1. Where can I buy Samyang 1963?
A. Samyang 1963 is available at major hypermarkets and convenience stores nationwide. it can also be ordered from online shopping malls, and is sold at a premium price point of 6150 won for 4 pieces.
Q2. Is Uji fried ramen healthier than palm oil ramen?
A. Uji has a saturated fatty acid content of 43%, which is lower than 50% of palm oil, and is known to contain fewer carcinogens. however, it may vary depending on the individual's health condition and intake, so it is recommended to eat the right amount.
Q3. Does Samyang 1963 taste the same as the old Samyang instant noodles?
A. Samyang 1963 is a product that restores the flavor of the old Samyang Ramyun, but has been reborn to suit the tastes of the current generation. it is characterized by the savory flavor of Uji fried noodles and the deep flavor of Ugol broth, and it is upgraded to the current taste by adding spiciness with Cheongyang chili peppers.
Q4. What is Uji Padong?
A. It started in 1989 with an anonymous complaint that Samyang Foods and others were using non-edible Uji. however, it was the U.S. standard that Uji was for industrial use, and the company was acquitted by the Supreme Court in 1997. Although it was later found to be harmless to humans, it took a long time for Samyang Food to restore its image.
Q5. Do you think Samyang 1963 will be as popular overseas as Buldak fried noodles?
A. Samyang 1963 is a broth ramen, which is a different category than buldak fried noodles. it remains to be seen how overseas markets will respond, but the unique flavor of Uji and the deep broth taste can be a differentiating point. with Samyang Food's overseas distribution network, the potential is there.