The Asteraceae family of plants, which includes dandelion, toothed ixeridium, thistles, and godeulppaegi (bitter lettuce), can be found in many countries, including China, Russia, Japan, and Korea. Among them, godeulppaegi is widely used in Korea for kimchi and gochujang jangajji (pickled vegetables with chili peppers). This healthy plant is traditionally used in Korean cuisine. Godeulpaegi is an excellent plant for restoring impaired liver function. Several scientific studies have shown that the components found in Milk Thistle, such as saponins and polysaccharides, help restore liver function. "Sokpuri" (hangover relief drink) is Korea's first fermented hangover relief product made from igodeulppaegi (teeth-margin crepidiastrum, bitter lettuce), which grows naturally in Korea. 

This plant is called igodeulppaegi (teeth-margin crepidiastrum) in Korea, named for its resemblance to teeth ("I" means teeth in Korean). It has superior functionality compared to regular godeulppaegi, and through experiments, it has been proven that igodeulppaegi is the most effective for relieving hangovers. The product, called "Sokpuri," whose patent registration was completed in 2018, boasts superior quality compared to other well-known products on the market. It was found that the time it takes for alcohol levels in the body to reach zero after drinking "Sokpuri" is an hour faster, at 5 hours, compared to 6 hours for competing products. This product is not only effective, but also delicious. Godeulppaegi has a naturally bitter taste. To reduce this bitterness, sour and sweet flavors were added. Malic acid and oligosaccharides were used to remove the bitter taste and make "Sokpuri" refreshing and delicious.

The product has been very popular at both domestic and international exhibitions, especially in neighboring China. A notable showcase was at the 2019 Import Expo in Shanghai, organized by aT (Korea Agro-Fisheries & Food Trade Corporation). The booth was crowded, and the local media was also eager to cover the event. As a result, the company exported 95% of its products to China. 5% were sold to domestic pharmacies. The export volume amounted to about 400 million won in a single year from 2017 to 2019, totalling around KRW 1 billion in three years. The export volume was 85,000 bottles each time, with 200,000 bottles exported each year, totaling about 800,000 bottles. The ingredient, igodeulppaegi, was grown and supplied by two farms in Suncheon, South Jeolla Province. In 2018, about 50 tons were purchased for about KRW 300 million, resulting in a cumulative amount of 80 tons and a value of KRW 500 million. 

CEO Lee Hyun-koo was born in 1953. He majored in biology at the university. After working at the Korea Institute of Science and Technology (KIST) for two years, he joined Doosan Group as a career employee in 1981. This was in the 1990s, when OB Beer, Coca-Cola, Windsor (whiskey) and Dannon drinkable yogurt were the main products. He devoted himself to research and development in the field of food fermentation. Brewing beer at home as a hobby, he built a brewery in 2014 to share with his friends. During this time, his attention was drawn to discarded soybean hulls. As a result, he invented "Soy Fiber", a fermented dietary product. In 2016, he won the gold medal at the Korea Invention Competition. It was unprecedented for a food product to win a gold medal. After his retirement, he started a new company specializing in fermentation. 

He founded his company in 2015, starting with a fermented product called "Soy Fiber." Soy hulls are rich in fiber. When the hulls are fermented with special edible mushrooms, they produce substances that are good for nutrition. The hulls are usually considered waste from soy milk factories, but he bought these hulls at a low cost and made a high- quality product. More than a ton of soybean hulls were used in the process. Both "Sokpuri" and "Soy Fiber" won gold medals at the World International Invention Expo in Foshan, Guangdong Province, China. In response to demand from the Chinese market, the business was expanded to include fermented ginseng. After the successful development of "Sokpuri" and then fermented red ginseng, Lee delved into the development of fermented coffee products. He has applied for patents in Europe, the United States and China.