Chilkab’s philosophy of broth is built on three principles: safety, consistency, and universality.

Traditionally, broths are made by simmering beef cuts or bones for up to 24 hours. However, in large-scale production, the greatest risks are microbial contamination and foodborne illness. From the outset, Chilkab prioritized safety by developing meat-free methods, later incorporating minimal amounts of beef extract in compliance with legal standards to meet the definition of “broth.” Through this approach, Chilkab successfully commercialized Korea’s first instant naengmyeon broth—addressing safety and regulatory requirements from the very beginning.

Flavor is grounded in the careful blending of more than 30 natural ingredients. When laboratory-based development proved limiting, Chilkab shifted to a field-driven approach, refining formulations by closely studying onion characteristics and complementary ingredients. Recognizing regional differences in salt preference, the company adjusted salinity and ingredient ratios hundreds of times until achieving a taste that is “consistently enjoyable anywhere.” By blending in a single batch after large-scale processing, Chilkab minimized variation and delivered a unified flavor profile.

Processes and equipment evolved through hands-on problem solving. Starting with simple tanks and advancing to double-walled vessels and large-scale kettles equipped with internal agitators, Chilkab customized its systems step by step to ensure even heating and mixing. As the company often says, “No machine has ever been used exactly as purchased.” This continuous, on-site adaptation—resulting in one-of-a-kind equipment—forms the core of Chilkab’s competitive strength in broth production.

The product range is equally broad. Beyond naengmyeon broth, Chilkab offers concentrated bases such as katsu udon broth, recreating deep, restaurant-quality umami that is difficult to achieve at home. Other bases, including jjamppong sauces and broths, are produced using large cauldron processes to ensure consistent quality across volumes.

In summary, Chilkab’s broths are the result of:

1. Korea’s first instant naengmyeon broth developed with safety and regulatory compliance as priorities;
2. a universal flavor achieved through blending over 30 natural ingredients and standardizing regional tastes;
3. mass production with consistency enabled by field-driven equipment innovation; and
4. an expanded lineup of professional-grade broths, from udon to jjamppong.

This combination allows Chilkab to deliver broths that are refreshing and clean yet deeply flavorful—offering the same dependable quality wherever they are enjoyed.