칠갑농산

CEO Message

“Those who move first create the market.”
For decades, Chilkab has been dedicated to advancing Korea’s rice-processing industry—nourishing the nation’s table while supporting the sustainability of agriculture. My journey began in the early 1980s, cycling through dawn markets with rice cakes on my shoulder. To bring “impossible” ideas to life—making noodles from rice, and preserving rice cakes without chemical preservatives—I chose the road less traveled, developed new technologies, and helped open new possibilities for our industry. When government stockpiled rice was at risk of going to waste, we turned it into rice noodles. And when we developed an alcohol-immersion preservation method that enables rice cakes to be distributed without preservatives, we chose to share it freely with rice cake manufacturers rather than keep it proprietary. Every decision has been guided by a belief I have long held: “When farmers thrive, the nation prospers.” With that conviction, Chilkab has elevated the value of Korean crops, built meaningful partnerships with farming communities, and pioneered new directions in Korea’s food industry. The technologies we have developed—including alcohol immersion, solar natural drying, dried rice noodles, and triple-extrusion processing—were never inventions for their own sake. Each began as a purposeful solution designed to help agriculture and the food industry grow together. Today, Chilkab is more than a food manufacturer. We are committed to upholding the integrity of Korea’s food culture—while continuing to deliver products the nation can trust. We remain devoted to creating food shaped by sincerity, grounded in honest ingredients, and made for an industry where both farmers and consumers can thrive—together.
Founder, Chilkab

CEO Message

“Better food is born from deeper thought”
Thank you for visiting the Chilkab website. Since our beginning, we have remained steadfast in our commitment to creating honest, trustworthy food. Carrying forward the philosophy of our founder, Chairman Lee Neung-gu, we approach each product with the belief that a meal should offer more than nourishment—it should carry meaning and care. From noodles slowly dried under natural sunlight, to rice cakes preserved without artificial additives, to cold-noodle broths enriched with Korean kelp—every Chilkab product represents a harmony of nature, tradition, innovation, and craftsmanship. Today, our reach extends beyond Korea. Consumers across North America, Europe, Oceania, and many other regions are discovering our products, and we view this as a meaningful step in sharing the depth of Korean food culture with the world. We also believe a company’s responsibility goes beyond what it produces. Chilkab is committed to sustainable agriculture, fair and cooperative distribution practices, and social initiatives that contribute to a better society. As we move forward, we will continue to grow as a brand that connects people, enriches everyday dining, and brings warmth and value to tables everywhere.
CEO, Chilkab

Founder, Chilkab|Lee Neung-gu

CEO, Chilkab|Lee Young-joo

The popularization of rice cakes—made possible by the Alcohol-Immersion Preservation Method This technique uses food-grade ethyl alcohol to prevent spoilage and bacterial growth, enabling rice cakes to be distributed safely without preservatives. It extended the previously short shelf life to approximately three to five months, opening the door to nationwide distribution. Learn More +
Korea’s only HACCP-certified, solar natural-drying system Chilkab’s solar natural-drying method slowly dries noodles in indoor facilities where sunlight reaches directly, replacing the typical mechanical hot-air process. This technique reduces air pockets within the noodles and increases density, resulting in a chewier texture and a deeper, more savory flavor. Guided by Founder Lee Neung-gu’s belief that quality must come before efficiency, Chilkab continues to uphold this traditional method, even though it requires more time and cost. In 2016, we achieved Korea’s first HACCP certification for naturally dried noodles through the nation’s largest solar-drying facility equipped with automatic temperature and humidity control. Choosing what is right over what is fast has shaped the taste, quality, and trust behind the more than 450 products Chilkab produces today. Learn More +
Hand-Torn-Style Sujebi Shaping Mold This patented shaping mold, independently developed by Chilkab, is designed to create sujebi pieces with intentionally uneven thickness on both sides. This structure recreates the natural, hand-torn texture of traditional sujebi, delivering a deeper, more authentic mouthfeel. Learn More +
The Steam-Pressure Cooking System that Opened the Era of Large-Scale Rice Cake Production With its own engineered steam-pressure cooker, Chilkab applies a high-temperature, high-pressure cooking process that ensures each rice cake is evenly cooked to the core. Unlike conventional steaming, this system allows precise control of temperature and pressure, delivering not only improved hygiene but also a consistently elastic and moist texture. This cooking technology represents a pivotal shift from traditional hand-operated mills to a modern, industrialized process—enabling rice cakes to be produced safely, reliably, and at scale. Learn More +
A Masterpiece Loved for Generations One of Chilkab’s flagship products, its buckwheat noodles stand apart for their notably higher buckwheat content compared to competing products. This achievement is the result of nearly half a century of accumulated expertise, enabling Chilkab to elevate the proportion of buckwheat while maintaining optimal texture and taste. To preserve the natural nutritional benefits of buckwheat, Chilkab’s buckwheat noodles are made using freshly roasted and finely milled buckwheat, rather than pre-processed alternatives. Because over-roasting can degrade essential nutrients, Chilkab carefully controls the roasting process and further enriches the noodles by incorporating black rice harvested from its own farms. The result is a well-balanced buckwheat noodle that delivers both nutritional value and depth of flavor, crafted with precision and care for today’s consumers. Learn More +
The Story of Korea’s First Mass-Produced Rice Noodles Chilkab’s rice noodles began as an innovative solution in 1986, addressing Korea’s surplus government rice at the time. Through a deep understanding of rice flour properties and extensive research, Chilkab developed an optimal manufacturing process—opening a new chapter in Korea’s rice processing industry. With a high rice content of 30–45%, Chilkab delivers the authentic taste and texture of true rice noodles, earning consistent consumer trust and popularity for over two decades. In particular, Chilkab’s solar natural-drying method and instant rice noodle technology reflect a level of technical expertise and quality discipline that remains difficult even for large corporations to replicate. More than just noodles, Chilkab rice noodles represent the culmination of relentless challenge, continuous innovation, and an unwavering commitment to craftsmanship in pursuit of the highest quality. Learn More +
Korea’s First Mass Production of 100% Rice Tteok Chilkab’s tteok made history as Korea’s first product to achieve mass production of 100% rice-based tteok, redefining the standards of rice processing in Korea. At a time when distribution channels were limited, Chilkab overcame early market challenges, pioneered new demand, and achieved commercial success through exclusive supply to supermarkets across the Gangnam area. While many competitors relied on wheat-based alternatives, Chilkab remained steadfast in its principle that true tteok must be made from rice. This uncompromising commitment to authenticity and quality earned lasting consumer trust and distinguished Chilkab as a benchmark for genuine rice tteok. This philosophy laid the foundation for Chilkab’s growth into a leading company in rice consumption. Today, Chilkab continues to play a vital role in supporting Korean agriculture and rural communities, contributing to the sustainable development of the domestic rice industry. Learn More +
The Beginning of Korea’s Broth Tradition Chilkab’s naengmyeon broth was crafted to deliver both a refreshing chill and a deep, savory umami—so instead of using katsuobushi or anchovies, we chose Korean-grown kelp as the primary ingredient. By gently steeping the kelp without boiling it, we preserve its distinctive aroma and clean finish, creating a broth that tastes crisp and refreshing without any lingering fishy notes. Chilkab also became the first in Korea to introduce naengmyeon broth in a pouch format designed for ambient distribution, bringing a “cool, satisfying bowl” to more tables by overcoming the limitations of storage and delivery. Our decision to prioritize flavor over cost has led to the customer response that defines Chilkab naengmyeon: “Once you try it, you’ll come back for more.” Made with honest ingredients and meticulous steeping techniques, Chilkab’s naengmyeon broth has grown beyond a summer staple to become a year-round favorite. Learn More +
Firmer Texture, Faster Cooking, Triple Extrusion Technology Triple extrusion is a proprietary noodle-making process in which the dough is kneaded and extruded in three successive stages. This method increases noodle density while enhancing elasticity and delivering a smooth, resilient texture. Buckwheat noodles produced through triple extrusion can be cooked immediately without the need to separate individual strands, unlike conventional naengmyeon noodles. The process also significantly reduces cooking time, allowing the noodles to achieve their signature chewy texture quickly and consistently. Learn More +
Quality Ingredients, Proper Processes, Powdered Products Chilkab produces a wide range of powdered products—including soybean cold noodle soup base, the Jjintong series, and other specialty powders—each developed through a deep understanding of the unique characteristics of its ingredients. In particular, Chilkab’s Ten-Grain Misutgaru is crafted by processing each of the ten grains individually, allowing their distinct qualities to be preserved. The grains are then blended in carefully calibrated ratios to achieve optimal balance in both flavor and nutrition, resulting in a product that reflects Chilkab’s commitment to ingredient integrity and precise manufacturing. Learn More +
Preserving Tteok Without Preservatives, A Technology Shared Chilkab pioneered Korea’s first alcohol immersion method (Jujeong Immersion Process), enabling tteok to be stored for three to five months without the use of preservatives. This innovation made hygienic and safe distribution possible—raising a new standard for the tteok industry. Rather than keeping the technology exclusive, Chilkab chose a different path. Guided by the belief that the industry must thrive for companies to grow together, Chilkab registered the technology as a patent and made it freely available to the public. As a result, tteok manufacturers across the country were able to adopt the process, producing safer products and offering consumers greater peace of mind. Chilkab’s technology has become not a tool for competition, but a foundation for shared growth—contributing to a healthier, more sustainable food culture for all. Learn More +
The Story of Mandu and Mandu Wrappers Chilkab is one of the pioneers of Korea’s mandu industry. As the first company in the country to develop and commercialize both mandu and mandu wrappers, Chilkab has carried this legacy forward for decades—remaining the only brand to continuously uphold this tradition. With consumer health as its highest priority, Chilkab is committed to using only fresh, clean ingredients. This unwavering standard ensured that Chilkab mandu maintained its safety and integrity even during periods of industry-wide concern over food quality. The kimchi used in Chilkab’s mandu filling is made from cabbages grown on Chilkab-operated farms, while all other ingredients are sourced directly from domestic producers—delivering freshness and robust nutritional value. Chilkab’s mandu wrappers, in particular, have earned recognition for 30 to 40 years through a proprietary freezing technology developed in-house. Even after thawing, the wrappers remain thin, chewy, and resistant to tearing—an advanced level of performance that has helped secure a market share exceeding 60–70%. More than just a product, Chilkab mandu is made with the belief that it is food for one’s own family. Guided by this enduring principle and backed by proven technology, Chilkab will continue to support healthier dining tables for consumers in the years ahead. Learn More +
A Pristine Region Located at the foothills of Chilgapsan, often referred to as the “Alps of Chungcheongnam-do” for its clear air and pure water, Chilkab produces its products in an exceptionally clean natural environment. Crafted amid this pristine landscape, Chilkab’s foods reflect the true taste of nature and the care behind every process. On every table Chilkab reaches, there is a promise of trustworthy quality and a warm sincerity rooted in nature itself. Learn More +