Chilkab Story
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The Beginning of Korea’s Broth 2026-01-29 |
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Chilkab Nongsan’s broth philosophy is built on “safety, consistency, and universality.” Traditionally, the rule is to simmer brisket and beef bones for 24 hours. But in mass production, the biggest risks were microbial contamination and exposure to foodborne illness. In the early days, Chilkab Nongsan secured safety first by using a method that did not rely on meat. Later, it established a solution that meets legal standards by adding only a minimal amount of beef extract to satisfy requirements for using the term “broth.” In other words, by commercializing Korea’s first instant naengmyeon broth, the company solved both safety and regulatory compliance from the outset.
The foundation of flavor comes from blending more than 30 natural ingredients. When lab-centered development proved slow at first, the team refined the formula on the production floor— carefully matching the characteristics of onions with complementary ingredients. Because preferences for saltiness vary by region, they adjusted salinity and ingredient combinations hundreds of times until they reached a point that felt “delicious anywhere.” They also reduced batch-to-batch variation by processing at scale and mixing everything at once to achieve “one consistent taste.” Processes and equipment evolved by solving real production challenges. Starting from a single tank, then moving to double-walled vessels, and eventually to large tanks fitted with internal agitation blades, Chilkab Nongsan customized each step to build a system that boils and blends ingredients evenly. True to the saying, “We’ve never used a purchased machine exactly as it was,” the company continuously incorporated on-site issues into improvements— creating one-of-a-kind equipment. This hands-on, iterative engineering is at the core of its broth competitiveness. The product range is also broad. Beyond naengmyeon broth, Chilkab Nongsan uses concentration processes to recreate deep flavors that are difficult to achieve at home— such as katsuobushi udon broth— making it easy to deliver restaurant-level umami. It has also expanded into other soup bases, including jjamppong sauces and broths, maintaining consistent quality through large-kettle production.
In summary, Chilkab Nongsan broth is the result of four elements coming together: Korea’s first instant naengmyeon broth that prioritized safety and compliance, a universal flavor built through 30+ natural-ingredient blending and regional taste standardization, large-scale, consistent production enabled by on-site equipment innovation, and a professional-grade broth lineup expanded to udon, jjamppong, and more. That is why this broth delivers a clean, refreshing taste with deep flavor— while ensuring the same quality wherever it is purchased and enjoyed. Excerpt from “Chilkab Nongsan: The Broth Story” |
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