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Chilkab Story

Bringing Rice Tteok to the Mass Market: The Beginning of Dis 2026-01-05
As rice tteok evolved into a widely consumed national food, Chairman Neung-gu Lee advanced two essential pillars in parallel: production innovation to manufacture traditional tteok efficiently at scale, and distribution technology to deliver it farther and for longer periods. The first pillar was production innovation. Chairman Lee established Korea’s first rice-processing machinery facility and, recognizing the limitations of traditional mill-based equipment, led the development of dedicated tteok production machines. Drawing on the principle of trapping steam— similar to electric pressure cookers— he designed equipment that ensures even cooking throughout the product. Through repeated refinement, the system advanced to process 60 kilograms every three minutes. Today, Chilkab operates seven of these machines, achieving a daily capacity equivalent to 800 traditional cauldrons. This steam-based system marked a turning point in tteok processing and significantly advanced automation in rice tteok production. The second pillar was distribution technology. The goal was clear: to achieve long-term distribution without preservatives. Chilkab established a system that blocks contamination at its source across the entire process, automated cutting, weighing, and packaging, and strictly controlled access to aseptic areas to minimize human contact. This framework became the foundation for the stable, preservative-free distribution of rice tteok. Even so, shelf life remained a major challenge. After studying Japanese industry practices, Chairman Lee officially registered and procured food-grade alcohol as a sterilizing agent and tested multiple application methods. This effort led to the establishment and patenting of the alcohol immersion method, extending product shelf life from a few days to several months. Distribution, once limited to the metropolitan area, expanded nationwide— ushering in an era of mass adoption and large-scale production for rice-based processed foods. In summary, Chilkab built the capability to produce efficiently and at scale through proprietary steamers and automated lines, preserved products safely through hygienic processes and aseptic packaging, and opened the path to long-distance, long-term distribution through the alcohol immersion method. Together, these innovations transformed rice tteok from a local fresh food into a nationally accessible staple enjoyed across the country.
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Bringing Rice Tteok to the Mass Market: The Beginning of Dis

2026-01-05

As rice tteok evolved

into a widely consumed national food,

Chairman Neung-gu Lee

advanced two essential pillars in parallel:

production innovation

to manufacture traditional tteok

efficiently at scale,

and distribution technology

to deliver it farther

and for longer periods.

The first pillar

was production innovation.

Chairman Lee established

Korea’s first rice-processing

machinery facility

and, recognizing the limitations

of traditional mill-based equipment,

led the development

of dedicated tteok production machines.

Drawing on the principle

of trapping steam—

similar to electric pressure cookers—

he designed equipment

that ensures even cooking

throughout the product.

Through repeated refinement,

the system advanced to process

60 kilograms every three minutes.

Today, Chilkab operates

seven of these machines,

achieving a daily capacity equivalent to

800 traditional cauldrons.

This steam-based system

marked a turning point in tteok processing

and significantly advanced automation

in rice tteok production.

The second pillar

was distribution technology.

The goal was clear:

to achieve long-term distribution

without preservatives.

Chilkab established a system

that blocks contamination

at its source

across the entire process,

automated cutting, weighing,

and packaging,

and strictly controlled access

to aseptic areas

to minimize human contact.

This framework became

the foundation

for the stable, preservative-free

distribution of rice tteok.

Even so,

shelf life remained

a major challenge.

After studying

Japanese industry practices,

Chairman Lee officially registered

and procured

food-grade alcohol

as a sterilizing agent

and tested multiple

application methods.

This effort led

to the establishment and patenting

of the alcohol immersion method,

extending product shelf life

from a few days

to several months.

Distribution, once limited

to the metropolitan area,

expanded nationwide—

ushering in an era

of mass adoption

and large-scale production

for rice-based

processed foods.

In summary,

Chilkab built the capability

to produce efficiently

and at scale

through proprietary steamers

and automated lines,

preserved products safely

through hygienic processes

and aseptic packaging,

and opened the path

to long-distance,

long-term distribution

through the alcohol immersion method.

Together,

these innovations transformed rice tteok

from a local fresh food

into a nationally accessible staple

enjoyed across the country.

Korea’s First Mass-Produced Rice Noodles

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