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Shanfu was founded in 1946, and started as a soy sauce factory. Sauce is the foundation of Korean food, and the sauce in Korean food culture mostly depends on the hands of housewives. But since the production of sauce in the restaurant, the era of buying sauce anytime and anywhere has come. During this period, the restaurant adheres to the concept of "producing high-quality products" and endeavors to invest in R & D and production equipment. In 1958, in order to manage the quality of sauce, Shanfu established "sauce professional research institute" in South Korea. The research institute studies the foundation of Fermentation - microorganism, guarantees the unique fermentation technology of Shanfu, and develops and perfects it. Not only that, Shanfu is also in step with the industrialization of South Korea, raising the production capacity of single factory and single product to a higher and larger level in the world, opening the era of mass production of sauce. Starting from fermented food in South Korea, and now passing on to the third generation, Shanfu has made great efforts to develop Korean fermented food loved by people all over the world.

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