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Chilkab Story

The Beginning of Korea’s Broth Tradition 2026-01-05
Chilkab’s philosophy of broth is built on three principles: safety, consistency, and universality. Traditionally, broths are made by simmering beef cuts or bones for up to 24 hours. However, in large-scale production, the greatest risks are microbial contamination and foodborne illness. From the outset, Chilkab prioritized safety by developing meat-free methods, later incorporating minimal amounts of beef extract in compliance with legal standards to meet the definition of “broth.” Through this approach, Chilkab successfully commercialized Korea’s first instant naengmyeon broth— addressing safety and regulatory requirements from the very beginning. Flavor is grounded in the careful blending of more than 30 natural ingredients. When laboratory-based development proved limiting, Chilkab shifted to a field-driven approach, refining formulations by closely studying onion characteristics and complementary ingredients. Recognizing regional differences in salt preference, the company adjusted salinity and ingredient ratios hundreds of times until achieving a taste that is “consistently enjoyable anywhere.” By blending in a single batch after large-scale processing, Chilkab minimized variation and delivered a unified flavor profile. Processes and equipment evolved through hands-on problem solving. Starting with simple tanks and advancing to double-walled vessels and large-scale kettles equipped with internal agitators, Chilkab customized its systems step by step to ensure even heating and mixing. As the company often says, “No machine has ever been used exactly as purchased.” This continuous, on-site adaptation— resulting in one-of-a-kind equipment— forms the core of Chilkab’s competitive strength in broth production. The product range is equally broad. Beyond naengmyeon broth, Chilkab offers concentrated bases such as katsu udon broth, recreating deep, restaurant-quality umami that is difficult to achieve at home. Other bases, including jjamppong sauces and broths, are produced using large cauldron processes to ensure consistent quality across volumes. In summary, Chilkab’s broths are the result of: Korea’s first instant naengmyeon broth developed with safety and regulatory compliance as priorities; a universal flavor achieved through blending over 30 natural ingredients and standardizing regional tastes; mass production with consistency enabled by field-driven equipment innovation; and an expanded lineup of professional-grade broths, from udon to jjamppong. This combination allows Chilkab to deliver broths that are refreshing and clean yet deeply flavorful— offering the same dependable quality wherever they are enjoyed.
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The Beginning of Korea’s Broth Tradition

2026-01-05

Chilkab’s philosophy of broth

is built on three principles:

safety, consistency, and universality.

Traditionally, broths are made

by simmering beef cuts or bones

for up to 24 hours.

However, in large-scale production,

the greatest risks are microbial contamination

and foodborne illness.

From the outset,

Chilkab prioritized safety

by developing meat-free methods,

later incorporating minimal amounts

of beef extract in compliance

with legal standards

to meet the definition of “broth.”

Through this approach,

Chilkab successfully commercialized

Korea’s first instant naengmyeon broth—

addressing safety

and regulatory requirements

from the very beginning.

Flavor is grounded

in the careful blending

of more than 30 natural ingredients.

When laboratory-based development

proved limiting,

Chilkab shifted

to a field-driven approach,

refining formulations

by closely studying onion characteristics

and complementary ingredients.

Recognizing regional differences

in salt preference,

the company adjusted salinity

and ingredient ratios

hundreds of times

until achieving a taste

that is “consistently enjoyable anywhere.”

By blending in a single batch

after large-scale processing,

Chilkab minimized variation

and delivered

a unified flavor profile.

Processes and equipment evolved

through hands-on problem solving.

Starting with simple tanks

and advancing

to double-walled vessels

and large-scale kettles

equipped with internal agitators,

Chilkab customized its systems

step by step

to ensure even heating

and mixing.

As the company often says,

“No machine has ever been used

exactly as purchased.”

This continuous, on-site adaptation—

resulting in one-of-a-kind equipment—

forms the core of Chilkab’s competitive strength

in broth production.

The product range is equally broad.

Beyond naengmyeon broth,

Chilkab offers concentrated bases

such as katsu udon broth,

recreating deep, restaurant-quality umami

that is difficult to achieve at home.

Other bases,

including jjamppong sauces

and broths, are produced

using large cauldron processes

to ensure consistent quality

across volumes.

In summary,

Chilkab’s broths

are the result of:

Korea’s first instant naengmyeon broth

developed with safety

and regulatory compliance

as priorities;

a universal flavor

achieved through blending

over 30 natural ingredients

and standardizing regional tastes;

mass production with consistency

enabled by field-driven

equipment innovation; and

an expanded lineup

of professional-grade broths,

from udon to jjamppong.

This combination allows Chilkab

to deliver broths

that are refreshing and clean

yet deeply flavorful—

offering the same dependable quality

wherever they are enjoyed.

Korea’s First Mass Production of 100% Rice Tteok

Firmer Texture, Faster Cooking — Triple Extrusion