The 1960s was a time when most Koreans had to tighten their belts, because the only staples, rice and mixed grains, were scarce. Samyang Foods efforts to overcome the food shortage led to the birth of Samyang Ramen, in 1963. Ramen has become the second staple food in Korea.

Daegwallyeong Samyang Farm has played the role of providing a key ingredient source for Samyang Foods to produce self-sufficient meat, including beef for making ramen soup base, and raise dairy cattle in clean air and a vast pasture, leading to the smooth supply of milk and dairy products.

Samyang Foods uses natural ingredients with high quality so as to provide food with high quality and differentiated taste along with excellent food with traditional Korean flavors.