Samyang Jjareureu Uji Jjajang Ramen Review [Korean Food]

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Hello! Today’s new ramen comes from Samyang, a brand that is genuinely serious about beef tallow (uji): the Samyang Jjareureu beef-tallow jjajang ramen. Much like the earlier Samyang 1963 ramen, this Jjareureu leans on tallow. Blending tallow into a jjajang ramen — which usually relies on a vegetable flavor oil — is a genuinely novel idea (though, to be fair, black bean noodles sometimes use pork fat too). It sells as a four-pack multi-pack for 5,300 won. The tallow-based Samyang ramen series must have landed well in the market, because this feels like Samyang widening that lineup into black bean noodles. So let’s dig into what it’s like.

Table of Contents

📋 At a Glance

Product: Samyang Jjareureu (beef-tallow jjajang ramen)
Maker: Samyang Foods
Price: 5,300 won (four-pack multi-pack)
Weight: 140g (per single serving)
Calories: 550 kcal (sodium 65% of daily value)
Main components: Nutty tallow-fried noodles, a sweet-savory liquid sauce built on chunjang with beef and onion, plus big beef dice flakes
Verdict: ★3.5 — Savory and easy to keep eating, but it may divide opinion if you prefer a heavier, thicker style.

Samyang Jjareureu: Price and Highlights

Back when Samyang first released a soup ramen with real beef tallow, it came with a fairly grand goal of “carrying on the heritage of classic Samyang ramen.” Somewhere along the way, tallow — once viewed negatively — seems to have picked up a faintly premium image, so it has now made its way into a jjajang ramen that has little to do with that heritage. Samyang had felt a step behind Chapagetti and Jjawang in the black bean noodle race. So how does this one stack up? The price is 5,300 won for one four-pack multi-pack.

Roasting method and jjajang sauce composition

High-heat stir-fried chunjang and onion flavor

Looking at the concept more closely, this jjajang ramen centers on three things: nutty noodles flavored with tallow, a sweet-savory liquid sauce that layers beef and onion over chunjang, and generous, big beef dice flakes. So it’s not just about the tallow — you can tell they leaned into the beef flavor as well, right?

Samyang 1963 beef-tallow heritage expansion

The cooking method is a little unusual. Instead of leaving a bit of water and pouring it off like most jjajang ramen, it’s the type where you add slightly less water, boil, and then stir the sauce straight in — much like Ottogi’s Jjasjulling. Compared with Jjasjulling’s 400ml per serving, this one calls for 330ml, a touch less. I’m cooking two servings, so around 500ml should be about right. The total serving size is 140g with 550 kcal per single pack, and sodium at 65% of the daily value — no real difference from comparable products.

Premium jjajang ramen consumer preference

Components and Cooking

Let’s take a quick look at what’s inside before cooking. As the method above suggested, it’s made up of noodles, flakes, and a liquid sauce. The noodles are fried in Golden Blend Oil, a mix of beef tallow and palm oil. In thickness, they sit slightly thinner than typical jjajang ramen on the market, yet a bit thicker than a standard instant noodle.

The flakes seem all-in on the beef concept: there are no vegetables at all, just soy-meat and beef flakes. Vegetables aren’t strictly required, and they don’t hugely shape the flavor, but their absence does feel a little monotonous. Still, in its own way, that might count as a slightly quirky point. Ha ha.

The sauce is a liquid type, and it too naturally contains beef extract. According to the ingredient list, it’s built on a jjajang base blended with onion, oyster sauce, and the like. Compared with the ramen I usually eat, it looks set to taste a touch sweeter and richer.

The Keep-the-Water Cooking Method

As noted earlier, the method is to use a little less water, add the noodles and flakes, boil for five minutes, then stir in the sauce. Since you can do it with the heat off, it wasn’t difficult at all. One serving calls for 330ml of water, but neither the official press materials nor the product page list a two-serving amount, so I measured out 500ml with a cup and cooked from there.

Here’s how the finished dish looked. The broth seemed a bit plentiful, honestly. Having tasted it, I’d say you could dial the water back a little. Meanwhile, the noodles may soak up some of that liquid as they sit and soften.

Samyang Jjareureu: The Taste

Now let’s dig right in. First, I grabbed a big chopstickful and tried it straight away. It’s not that the tallow-fried noodles taste dramatically different — rather, compared with the usual type where you toss powder sauce and flavor oil together, there was a slightly distinct feel to it.

To start, rather than the bittersweet edge typical of jjajang ramen, there was a clingy, moreish umami. The sweetness lands at about the same level, yet the flavor is distinctive enough that you probably won’t tire of it easily. That said, it isn’t a “wow, this is totally different” moment, so as you keep eating you’ll notice plenty of familiar notes too. Ha ha.

Closer to Jjajang Soup Than a Thick Coat

Overall, instead of a thick, clinging coat, it reads a little more like jjajang soup. Because the noodles are fried in tallow, the very water they cook in is part of the point, so not pouring it off makes sense. Still, since you stir the sauce in with the heat off rather than actually pan-frying, that dramatic thickness doesn’t really come through.

This is just my take, but when I cooked two servings with 500ml, it felt a touch lighter than the pour-off-and-toss type or the add-a-little-water-and-fry type. That lightness does help keep it from getting old, yet depending on your taste, cooking with a bit less water is another good option. Do note, though, that going that route makes it noticeably saltier.

High-heat stir-fried black bean sauce and onion features

That said, the way the noodles that settle at the bottom later soak up the broth does give a slightly different feel. For this one, rather than a wide, shallow bowl, a deeper bowl that lets the noodles bathe evenly — or eating it straight from the cooking pot — is one way to go. Alternatively, giving it a very light extra stir-fry works well too. And spooning up the bits that settle at the bottom is surprisingly nice.

Premium black bean ramen consumer review

Final Verdict

Sometimes a menu leans so hard into a quirky concept that it ends up feeling too alien. This one, though, applies tallow and an unusual cooking method while still not straying far from familiar options — and yet it has character. That said, it does run a little different in grain from the dishes we typically picture, so fans of a heavier, richer style may find themselves split. Even so, the fundamentals are there, so tweaking it to your own taste is well worth a try. For readers outside Korea, this is a fun one to seek out if you want to taste how Korean brands are reinventing black bean noodles.

Follow-up beef-tallow jjajang market strategy

For more on how Samyang has grown once-maligned beef tallow into a premium brand asset and expanded it into this jjajang ramen, you can read the (Korean source) Hankook Ilbo report on the Samyang Jjareureu launch.

Frequently Asked Questions

Q. How much is Samyang Jjareureu?

It’s 5,300 won for one four-pack multi-pack. Each single serving is 140g with 550 kcal and sodium at 65% of the daily value.

Q. What kind of ramen is it?

Think of a premium beef-tallow jjajang ramen from Samyang: nutty tallow-fried noodles paired with a sweet-savory liquid sauce of chunjang, onion, and beef. It includes big beef dice flakes, with no separate vegetable bits.

Q. How does it actually taste?

Rather than the usual bittersweet jjajang edge, it leads with a clingy umami that keeps you eating. It isn’t dramatically different, though, and runs a touch light — so if you like a richer style, cook it with slightly less water.

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