The decision to freely share

the alcohol sterilization process,

commonly known as the alcohol immersion method,

was driven by a clear and deliberate purpose.

Chairman Neung-gu Lee personally witnessed

the challenges faced by Korea’s processed food industry—

particularly wet noodle products

such as naengmyeon, tteok, and kalguksu—

which struggled to meet hygiene standards

without the use of preservatives.

At the time, domestic regulations—

based on Japanese reference standards—

were being applied with increased strictness,

creating an urgent need

for a safe alternative method

to extend shelf life.

The breakthrough emerged

through overseas research.

Chairman Lee identified

that Japan’s food processing industry

was using food-grade alcohol (ethanol)

as a sterilizing agent

to achieve an average shelf life

of three months.

Chilkab became the first company in Korea

to officially register and procure alcohol

for sterilization purposes,

testing multiple application methods—

including immersion, spraying, and insertion.

Ultimately, Chilkab developed

the alcohol immersion method,

in which the surface of freshly produced noodles

is lightly coated with alcohol,

and secured a patent for the process.

This innovation extended the shelf life

of naengmyeon and semi-dried products

from a single day

to several months,

enabling nationwide distribution.

Despite holding the patent,

Chairman Lee chose

to release the technology free of charge,

prioritizing public health

and the advancement

of Korea’s rice-based processed food industry.

As a result,

the method was officially incorporated

into the national Food Code,

becoming a standard manufacturing practice

that allows the food industry

to achieve three to five months of shelf life

without preservatives.

The impact of this decision

unfolded across three dimensions.

Technologically,

it presented a practical sterilization

and preservation solution

fully compliant with domestic hygiene standards.

Industrially,

it became a key infrastructure

enabling mass production

and widespread distribution.

For consumers,

it expanded access

to preservative-free products

with improved safety

and health benefits.

The sequence of development,

patenting, public release,

and regulatory adoption

of the alcohol immersion method

represents a commitment

that extends beyond corporate advantage—

establishing an industry standard

and contributing meaningfully

to public health.

The fact that numerous food manufacturers

continue to rely on this process today

stands as clear proof

of the enduring public value

of this decision.​