"'Samyang 1963' is not a restoration of the past but a cornerstone for the future. Having become a global food company that spreads Korea's culinary culture to the world beyond being a ramen maker, we will not stop here and will embark on another round of innovation."
Kim Jung-soo, vice chairman of Samyang Foods, said at the Samyang 1963 new product launch event held at the Voco Seoul Myeongdong hotel in Jung-gu, Seoul, on the 3rd that "(Samyang 1963 is) a symbol that revives Samyang's founding spirit in a modern way, a restoration of honor, and the return of sincerity," and stated accordingly.
In particular, the day marks 36 years since Nov. 3, 1989, when the tallow controversy erupted. The vice chairman said, "On the same day 36 years later, we are reestablishing the truth and declaring a new beginning," adding, "This day is precisely the moment when Samyang's philosophy, 'sating the hunger of the times with honesty,' is proven most passionately."
The tallow controversy was an incident in which production of Samyang Foods' tallow ramen was halted due to suspicions that industrial tallow was used in Samyang Ramen. At the time, as an anonymous letter alleging that noodles were fried in industrial tallow was submitted to the prosecutors' office and reported by the media, public opinion turned negative, and Samyang Foods recalled and discontinued the tallow ramen.
Afterward, the Ministry of Health and Social Affairs (now the Ministry of Health and Welfare) concluded through its own investigation that there was no problem with the oil, and with an acquittal at the High Court in 1995 and a final Supreme Court ruling in 1997, the tallow controversy came to an end. However, Samyang Foods' image had already been seriously damaged, and Samyang Foods stopped using tallow in ramen after the controversy and used only palm oil.
That day, the vice chairman said, "Samyang Foods, which went through unimaginable difficulties, has now grown into a global corporation representing K-food," adding, "(The launch of Samyang 1963) is, after 36 years, an occasion to reclaim our rightful place with honesty and sincerity. It seems a day well suited to the phrase that justice will prevail."
He added, "I was choked up, feeling that we could at least partially resolve the lifelong bitterness held by the late honorary chairman Jeon Jung-yoon, the founder," and "There is a deep resonance in my heart that we can carry on that spirit."
Regarding the background to the revival of tallow ramen, the vice chairman said, "We planned the product for more than three years and wrestled with it companywide. (Samyang 1963) is not someone's unilateral decision but a product completed by the aspirations of all of Samyang," adding, "As Samyang has grown into a global brand, internal confidence has also grown, and energy gathered around the idea that 'now is the time for us to bring up that story.'"
Kim Dong-chan, CEO of Samyang Foods, also said, "All the disputes (surrounding the tallow controversy at the time) began with a single anonymous letter. It was an incident that could have toppled a corporation," but added, "The relaunch of tallow ramen is a choice to move into the future by using the lessons learned from that time, rather than arguing over right and wrong in the past."
Samyang 1963 is a reinterpretation of Samyang Ramen, the instant ramen first launched in Korea in 1963. It is also a tallow ramen unveiled for the first time in 36 years since the tallow controversy. Noodles are fried in a golden blend oil that mixes animal fat tallow and vegetable palm oil in a golden ratio to elevate nuttiness and umami. The liquid soup base uses beef bone broth, with radish, large green onion, and Cheongyang chili added, and large post-cooking flakes such as small napa cabbage and red chili enhance the texture.
Some have raised health concerns compared with vegetable oils. In response, Yoon Ah-ri, head of quality and safety at Samyang Foods, explained, "Just because it is an animal fat does not mean it has more calories or makes you gain weight. (Both vegetable and animal fats) have the same 9 calories per gram," adding, "Its cholesterol content is much lower than egg yolk."
Samyang 1963 has a higher cost than the existing Samyang Ramen. That is because tallow is about twice as expensive as palm oil commonly used. Even so, Samyang Foods appears to have launched tallow ramen to actively target the premium ramen market in line with consumer trends that emphasize taste and quality, and to raise its domestic market share. Last year, Samyang Foods' overseas sales accounted for 77% of total sales, but domestic sales were 392.1 billion won, or 23%.
Chae Hye-young, head of the Samyang division, said, "Tallow is a raw material more than twice as expensive as palm oil, so the cost burden is high. However, as the premium ramen market is growing, we judged it sufficiently competitive," adding, "If we achieve economies of scale and many consumers seek it out, we have designed it so the cost burden is at a manageable level." She added, "We are targeting sales that surpass the existing Samyang Ramen."