칠갑농산 About Us > Chilkab Story

Chilkab Story

Korea’s First Mass Production of 100% Rice Tteok 2026-01-05
The mass production of rice tteok began with the creation of entirely new machinery. Recognizing the limitations of traditional mill-based equipment— namely inconsistent quality and heavy reliance on manual labor— Chairman Neung-gu Lee applied the principles of electric pressure cooking to develop a steaming system that traps steam and continuously agitates the contents during cooking. From initial sketches to fabrication and refinement, he personally led the process. This equipment established a standardized production flow— from rice flour processing and steaming to shaping and cooling— ushering in the era of mass-produced rice tteok. Production alone, however, was not enough. At the time, rice-based processed foods retained high moisture and had extremely short shelf lives. Preservatives were ruled out from the outset. Instead, Chilkab addressed hygiene at its core— installing ultraviolet sterilization within immersion tanks and converting cutting, weighing, and packaging into aseptic automated lines to minimize human contact. These measures enabled the safe, preservative-free distribution of products such as tteokguk rice cakes and tteokbokki rice cakes. A decisive breakthrough followed with the alcohol immersion method. Inspired by practices in Japan’s processed food industry, this technique extended shelf life without preservatives. Market response was immediate and overwhelming, with demand exceeding production capacity. Chilkab later released the technology free of charge, expanding the foundation for growth across Korea’s rice processing industry. Early distribution success was achieved in underground shopping arcades of Gangnam apartment complexes. As new supermarkets such as Woosung and Lucky emerged, Chairman Lee went beyond basic supply— personally assisting with overnight shelf arrangement to earn the trust of store managers. This approach led to near-exclusive supply across Gangnam supermarkets and rapid sales growth among a highly engaged consumer base. Above all, Chilkab has upheld a simple principle from the beginning: rice tteok must be made from rice. While many competitors marketed wheat-based or blended products as “rice tteok,” Chilkab produced only 100% rice tteok, enabled by its newly developed mass-production systems. This principle— rooted in tradition and support for local agriculture— also translated into a clear advantage in taste and texture, creating a loyalty that brings consumers back. As a result, Chilkab became the first company in Korea to successfully establish mass production of 100% rice tteok in the market. The convergence of production innovation standardized steaming and shaping, distribution technologies aseptic packaging, UV sterilization, and alcohol immersion, and early channel development set a new industry standard— producing efficiently and selling widely for longer periods. This foundation propelled Chilkab into a leadership role in rice consumption and continues to support the advancement of Korean agriculture and rural communities today.
이전글 A Chilkab Masterpiece Loved Over Time	Prev A Chilkab Masterpiece Loved Over Time
다음글 The Beginning of Korea’s Broth Tradition	Next The Beginning of Korea’s Broth Tradition

Korea’s First Mass Production of 100% Rice Tteok

2026-01-05

The mass production of rice tteok

began with the creation

of entirely new machinery.

Recognizing the limitations

of traditional mill-based equipment—

namely inconsistent quality

and heavy reliance on manual labor—

Chairman Neung-gu Lee

applied the principles

of electric pressure cooking

to develop a steaming system

that traps steam

and continuously agitates

the contents during cooking.

From initial sketches

to fabrication and refinement,

he personally led the process.

This equipment established

a standardized production flow—

from rice flour processing

and steaming

to shaping and cooling—

ushering in the era

of mass-produced rice tteok.

Production alone, however,

was not enough.

%25EC%25A3%25BC%25EC%25A0%2595%25EC%25B9%25A8%25EC%25A7%2580%25EB%25B2%2595.png

At the time,

rice-based processed foods

retained high moisture

and had extremely short shelf lives.

Preservatives were ruled out

from the outset.

Instead, Chilkab addressed hygiene

at its core—

installing ultraviolet sterilization

within immersion tanks

and converting cutting, weighing,

and packaging

into aseptic automated lines

to minimize human contact.

These measures enabled

the safe, preservative-free distribution

of products such as

tteokguk rice cakes

and tteokbokki rice cakes.

A decisive breakthrough followed

with the alcohol immersion method.

Inspired by practices

in Japan’s processed food industry,

this technique extended shelf life

without preservatives.

Market response was immediate

and overwhelming,

with demand exceeding

production capacity.

Chilkab later released

the technology free of charge,

expanding the foundation for growth

across Korea’s rice processing industry.

Early distribution success

was achieved

in underground shopping arcades

of Gangnam apartment complexes.

As new supermarkets

such as Woosung and Lucky emerged,

Chairman Lee went beyond

basic supply—

personally assisting

with overnight shelf arrangement

to earn the trust

of store managers.

This approach led

to near-exclusive supply

across Gangnam supermarkets

and rapid sales growth

among a highly engaged

consumer base.

Above all,

Chilkab has upheld

a simple principle

from the beginning:

rice tteok

must be made from rice.

While many competitors

marketed wheat-based

or blended products

as “rice tteok,”

Chilkab produced

only 100% rice tteok,

enabled by its newly developed

mass-production systems.

This principle—

rooted in tradition

and support for local agriculture—

also translated

into a clear advantage

in taste and texture,

creating a loyalty

that brings consumers back.

As a result,

Chilkab became

the first company in Korea

to successfully establish

mass production

of 100% rice tteok

in the market.

The convergence

of production innovation

standardized steaming and shaping,

distribution technologies

aseptic packaging,

UV sterilization,

and alcohol immersion,

and early channel development

set a new industry standard—

producing efficiently

and selling widely

for longer periods.

This foundation propelled Chilkab

into a leadership role

in rice consumption

and continues to support

the advancement

of Korean agriculture

and rural communities today.

A Chilkab Masterpiece Loved Over Time

The Beginning of Korea’s Broth Tradition