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Unlike fast machine drying that removes moisture quickly at high temperatures, this process allows moisture to leave the ingredients gradually.

By doing so, it preserves the inherent elasticity and flavor of the raw materials—rice and wheat.

As a result, the noodles become springy and pleasantly chewy.

Common issues seen in machine-dried noodles—air bubbles, a dry crumbly texture, and a heavy, dull taste—are significantly reduced.

To fully capture these benefits, Chilkab Nongsan conceived and built its own indoor drying facility designed to let solar heat pass through.

Conventional heat- or hot-water–based drying delivers high productivity, but it often leaves noodles with a rough, dry texture.

To solve this, the company modernized the traditional practice of sun-drying used in old mills and reinterpreted it with today’s technology.

From design to operation, the facility was an unprecedented attempt, completed only after extensive trial and error.

The results are clear.

Chilkab Nongsan’s solar natural drying process is the only one in Korea to receive HACCP certification.

Facilities of the same type are regarded as unique not only in Korea but also worldwide.

This certification signifies that its quality and safety management system has been officially recognized.

It is also a key reason behind consumers’ perception that “the noodles taste and feel different.”

There are also significant production and environmental advantages.

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Solar drying can operate without fuel costs.

It enables increased output through large-scale drying.

When combined with automated packaging lines, it helps reduce overall production costs.

It also supports eco-friendly manufacturing by producing no heat exhaust or emissions during the drying process.

However, compared with heat drying—which can be completed within 24 hours—solar drying takes about 48 hours.

This requires strong operational capabilities to manage the slower pace and weather-related variables.

In summary, solar natural drying is a high-difficulty process.

It delivers superior taste and texture, safety, and sustainability—at the cost of time and operational complexity.

Chilkab Nongsan overcame these limitations by developing dedicated facilities in-house.

Ultimately, this secured differentiated noodle quality and stronger brand competitiveness.

Excerpt from “Chilkab Nongsan: The Story of Solar Natural-Dried Noodles”​​