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The Steam Pressure Steamer That Opened the Era of Mass-Produ 2026-01-05
As rice tteok evolved into a widely consumed national staple, Chairman Neung-gu Lee pursued two critical pillars in parallel: production innovation to make traditional tteok more efficiently and 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 specialized tteok production machinery himself. Drawing inspiration from electric pressure cookers, he designed a system that traps steam to ensure even cooking throughout the product. Through continuous refinement, the steamer evolved to process 60 kilograms every three minutes. Today, Chilkab operates seven of these steamers, achieving a daily capacity equivalent to 800 traditional cauldrons. This steam pressure steamer marked a turning point in tteok processing technology and significantly advanced automation in rice tteok production. The second pillar was distribution technology. The objective was clear: to enable long-term distribution without preservatives. Chilkab built a system that eliminates contamination at its source across the entire process, automated cutting, weighing, and packaging, and strictly controlled access to aseptic zones to reduce human contact. This comprehensive approach became the foundation for the safe, preservative-free distribution of rice tteok. Even so, extending shelf life remained a challenge. After studying Japanese industry practices, Chairman Lee officially registered and procured food-grade alcohol as a sterilizing agent, testing various application methods. This led to the establishment and patenting of the alcohol immersion method. With this innovation, product shelf life expanded from just a few days to several months. Distribution, once limited to the metropolitan area, extended nationwide— ushering in an era of mass adoption and large-scale production for rice-based processed foods.
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The Steam Pressure Steamer That Opened the Era of Mass-Produ

2026-01-05

As rice tteok evolved

into a widely consumed

national staple,

Chairman Neung-gu Lee

pursued two critical pillars

in parallel:

production innovation

to make traditional tteok

more efficiently and 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 specialized tteok production machinery

himself.

Drawing inspiration

from electric pressure cookers,

he designed a system

that traps steam

to ensure even cooking

throughout the product.

Through continuous refinement,

the steamer evolved

to process

60 kilograms every three minutes.

Today, Chilkab operates

seven of these steamers,

achieving a daily capacity

equivalent to

800 traditional cauldrons.

This steam pressure steamer

marked a turning point

in tteok processing technology

and significantly advanced automation

in rice tteok production.

The second pillar

was distribution technology.

The objective was clear:

to enable long-term distribution

without preservatives.

Chilkab built a system

that eliminates contamination

at its source

across the entire process,

automated cutting, weighing,

and packaging,

and strictly controlled access

to aseptic zones

to reduce human contact.

This comprehensive approach

became the foundation

for the safe, preservative-free

distribution of rice tteok.

Even so,

extending shelf life

remained a challenge.

After studying

Japanese industry practices,

Chairman Lee officially registered

and procured

food-grade alcohol

as a sterilizing agent,

testing various application methods.

This led to the establishment

and patenting

of the alcohol immersion method.

With this innovation,

product shelf life expanded

from just a few days

to several months.

Distribution, once limited

to the metropolitan area,

extended nationwide—

ushering in an era

of mass adoption

and large-scale production

for rice-based processed foods.

Korea’s Only HACCP-Certified Solar Natural Drying

A Chilkab Masterpiece Loved Over Time