The decision to freely share the alcohol sterilization process, commonly known as the alcohol immersion method, was driven by a clear purpose.

Chairman Neung-gu Lee personally witnessed the challenges faced by Korea’s processed food industry—particularly wet noodle products such as naengmyeon, tteok, and kalguksu—which struggled to meet hygiene standards without the use of preservatives. At the time, domestic regulations—based on Japanese reference standards—were being applied with increased strictness, creating an urgent need for a safe alternative method to extend shelf life.

The breakthrough emerged through overseas research. Chairman Lee identified that Japan’s food processing industry was using food-grade alcohol (ethanol) as a sterilizing agent to achieve an average shelf life of three months. Chilkab became the first in Korea to officially register and procure alcohol for sterilization purposes, testing multiple application methods—including immersion, spraying, and insertion. Ultimately, Chilkab developed the alcohol immersion method, in which the surface of freshly produced noodles is lightly coated with alcohol, and secured a patent for the process. This innovation extended the shelf life of naengmyeon and semi-dried products from a single day to several months, enabling nationwide distribution.

The decisive moment followed. Despite holding the patent, Chairman Lee chose to release the technology free of charge, prioritizing public health and the advancement of Korea’s rice-based processed food industry. As a result, the method was officially incorporated into the national Food Code, becoming a standard manufacturing practice that allows the food industry to achieve three to five months of shelf life without preservatives.

The impact of this decision unfolded across three dimensions. Technologically, it presented a practical sterilization and preservation solution compliant with domestic hygiene standards. Industrially, it became a key infrastructure enabling mass production and widespread distribution. For consumers, it expanded access to preservative-free products with improved safety and health benefits.

The sequence of development, patenting, public release, and regulatory adoption of the alcohol immersion method represents a commitment that extends beyond corporate advantage—establishing an industry standard and contributing meaningfully to public health. The fact that numerous food manufacturers continue to rely on this process today stands as clear proof of the enduring public value of this decision.