The Sujebi shaping tool was developed to faithfully reproduce the shape and texture of hand-pressed sujebi—traditionally torn by hand—within an industrial production line.

In the early 1990s, most sujebi products on the market were made by cooking dough and twisting it into rope-like forms. While visually convenient, these products failed to capture the authentic appearance and texture of true hand-pressed sujebi. Guided by the belief that “sujebi must be pressed by hand to achieve its true taste,” Chilkab began exploring ways to replicate this traditional process through mechanical means.

The core principle lies in the combination of uneven mold thickness and rotational pressure. When dough is pressed by hand, it naturally spreads thin toward the edges in a fan-like shape. To recreate this effect, Chilkab designed a mold with one side thicker and the other thinner. In practice, the thinner side is fixed to the central axis, while the thicker section rotates and presses the dough—allowing it to spread naturally into a thin, fan-shaped form.

In essence, the sujebi shaping tool is a device that applies rotational pressure using molds of differing thicknesses, successfully standardizing the traditional hand-pressed sujebi shape and texture within a factory setting. Through independent development and patent registration, Chilkab secured clear technological differentiation—establishing a reliable foundation for the stable, large-scale production of authentic handmade sujebi.