Triple extrusion is a noodle-making technology in which dough is kneaded and extruded through three successive stages. Unlike single-step extrusion, this process gradually compacts the dough’s internal structure, increasing density while enhancing elasticity and smoothness at the same time. This structural refinement is what delivers both a firm bite at first chew and a gentle softness as the noodles go down.

The advantages are particularly evident in buckwheat noodles. Traditional buckwheat noodles tend to break or loosen easily during cooking due to their starch properties. Through triple extrusion, however, the internal structure becomes more cohesive, allowing the strands to remain continuous without weak points. As a result, the noodles can be cooked immediately—without separating individual portions—while maintaining a chewy texture in a shorter cooking time. This improves cooking convenience at home and simplifies timing control in high-volume foodservice settings.

The benefits extend across product applications. The Naengcheongol series was among the first to showcase the strengths of triple extrusion, maintaining a firm core even after rinsing in cold water and effectively holding onto broth and seasonings—delivering both satisfying chew and refreshing slurp. New products such as udon noodles also apply staged extrusion to build strong noodle walls that resist overcooking, preserving elasticity even after prolonged immersion in hot broth. This allows Chilkab to cover a broader menu spectrum—from hot soups to cold and mixed dishes—with consistent quality.

Market feedback has been equally positive. Consumers highlight that the noodles “retain their texture longer” and “remain firm even with shorter cooking times,” welcoming triple-extruded products such as the Naengcheongol series and udon noodles. These responses reflect not a display of technology for its own sake, but a practical improvement that reduces cooking time, lowers the risk of failure, and enhances everyday dining satisfaction.

Looking ahead, Chilkab continues to refine triple extrusion through selective application. Rather than applying a uniform process to all noodles, the company designs customized recipes based on ingredient characteristics—buckwheat, wheat, or rice—as well as desired texture and cooking context. By precisely adjusting pressure, temperature, moisture, and resting time, Chilkab advances its research to deliver noodles that are simply more enjoyable in daily life.