Samyang Noodles Beyond Buldak

Samyang Foods is far more than the Buldak fire noodle that fills Hong Kong convenience store shelves. The company produced South Korea’s first instant noodle, Samyang Ramen, in September 1963, and it still sells soup noodles, stir noodles, cups and sauces that have little to do with extreme heat. Knowing the rest of the range helps Hong Kong shoppers who want the brand's chewy noodle without the chilli.

This page is for shoppers who have tried Buldak and want to understand the wider Samyang line, and for readers curious about the company's history. It sits under the hub on instant noodles in Hong Kong; the fire noodle itself is covered on our Buldak Ramen page.

The brand rule. Look for the Samyang logo, not the Buldak chicken. The same company's soup noodles are mild to medium, and several are closer to a Hong Kong taste than to the viral fire noodle.

📜 1. The company that started Korean ramyeon

Samyang Foods was founded in 1961 by Jeon Jung-yoon, who, according to the company and contemporary reporting, was moved by queues for cheap porridge in post-war Seoul and sought a low-cost staple. After visiting Nissin in Japan, he launched Samyang Ramen on 15 September 1963 as Korea's first instant noodle. The Japanese origin of the technology is covered in our page on Momofuku Ando, and the broader Japan-to-Korea story in ramyeon versus ramen.

In November 1989 an anonymous complaint alleged that Samyang used industrial-grade beef tallow to fry its noodles. The authorities cleared the product within days, and courts later found no wrongdoing, but the Korea Times reports that the rumour cut the company's market share below 20 per cent and led to factory closures and more than a thousand job losses. Samyang switched to palm kernel oil, as most Korean makers now use. In November 2025 the company launched Samyang 1963, a revival of the original recipe using beef tallow, marking the anniversary of the case. Treat this as reported company history; the figures are the company's own.

🍜 2. The current range, by type

Samyang's line-up changes and not every product reaches Hong Kong. Products commonly seen in Hong Kong Korean grocers and large supermarkets, grouped by format:

• Samyang Ramen (orange packet): the original mild-to-medium beef and vegetable soup noodle, the company's flagship before Buldak.
• Samyang 1963: the 2025 revival with beef tallow frying and a liquid beef soup base; availability in Hong Kong is limited and should be checked.
• Buldak family: Original, 2x, Carbonara, Cheese, Jjajang and rotating editions; see Buldak Carbonara for the mildest common one.
• Jjajang and other stir noodles: non-Buldak black bean and sauce noodles.
• Cup and bowl formats of the above.
• Buldak sauces and condiments, sold in bottles for home cooking.

For side-by-side notes against Nongshim and Ottogi products, see our Korean instant noodle buying guide and the Shin Ramyun page.

🍳 3. Cooking Samyang Ramen, the original

1. Boil 550 ml water.
2. Add the noodle block, soup powder and flake sachet together.
3. Cook for about four minutes, loosening after one.
4. Add an egg or sliced spring onion in the last minute.
5. Serve in a warmed bowl; the broth is lighter than Shin Ramyun and takes toppings well.

The soup is less chilli-forward than most Korean competitors and can be a useful bridge for Hong Kong diners used to local brands. For upgrade ideas, see instant ramen hacks.

🌶️ 4. How the heat compares across the brand

• Samyang Ramen original: mild to medium; chilli present but secondary.
• Jjajang and other sauce noodles: mild.
• Buldak Carbonara and Jjajang Buldak: about 2,000 SHU by Samyang's figure.
• Buldak Original: about 4,404 SHU.
• Buldak 2x and limited editions: about double the Original or more.

If heat is your main question, how spicy Buldak is covers the measurements and caveats in detail.

❤️ 5. Nutrition and labelling

All Samyang products sold in Hong Kong carry a local nutrition label. Soup noodles concentrate sodium in the broth; stir noodles concentrate it in the sauce. The Consumer Council's February 2024 test of 19 instant noodles found every whole serving exceeded the per-meal sodium guidance, and Hong Kong's Centre for Food Safety has reported 834 mg to 5,800 mg of sodium per 100 g across the category. Read instant noodle calories and sodium and healthier instant noodle choices for practical reductions.

Tallow, halal and allergen status differ by product. Samyang 1963 is fried in beef tallow, which matters for vegetarians, Hindus and anyone avoiding beef; standard lines use palm kernel oil. Halal certification applies only where a mark appears on the specific Hong Kong packet. Most products contain wheat, soya and sesame; some contain milk. Check the label every time, and consult a doctor or registered dietitian if you have a medical reason to limit sodium, fat or specific allergens.

🛒 6. Where to buy in Hong Kong

Buldak is everywhere; the rest of the range is concentrated in Korean supermarkets, Don Don Donki and the larger supermarket chains. Samyang products sit in the middle price tier, and the 1963 revival may be priced higher where stocked. Prices change frequently; check the shelf. See the ramen shopping hub for store coverage.

❓ 7. FAQ

Is Samyang the same company as Nongshim? No. Samyang Foods and Nongshim are separate South Korean companies and long-standing competitors.

Was the 1989 tallow case ever proven? No. The authorities cleared the products within days and the courts later ruled in the company's favour, but the commercial damage was lasting.

Is Samyang Ramen spicy? It is mild to medium, noticeably gentler than Shin Ramyun or any Buldak flavour.

Can I buy Samyang 1963 in Hong Kong? It launched in Korea in November 2025. We could not confirm consistent Hong Kong stock at the time of research; check Korean grocers.

Does Samyang make non-spicy stir noodles? Yes, including black bean (jjajang) styles outside the Buldak line; availability in Hong Kong varies.