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Sempio Gochujang Vergan Hot Pepper Paste 500g
Sempio Gochujang Vergan Hot Pepper Paste 500g
- A traditional Korean seasoning paste, formulated entirely using plant-based ingredients.
- Provides an intensely savory and spicy depth of flavor essential for authentic Korean dishes.
- Ideal for use in stews, marinades, dipping sauces, and as a potent condiment.
- Packaged in a robust 500g container designed for long-term storage and convenient spooning.
Unleash the flavor of Japan & Korea: Sempio Gochujang Vergan Hot Pepper Paste 500g!
Authentic Korean Flavor, Certified Vegan
Sempio Gochujang is a premium quality hot pepper paste that delivers the deep, complex flavors essential to traditional Korean cuisine while adhering strictly to vegan standards. This paste achieves its rich umami and signature sweetness-heat balance using high-quality fermented ingredients, completely omitting animal-derived products. It is the perfect choice for those seeking true Korean taste without compromise.Deep Umami and Balanced Heat
The flavor profile of Sempio Gochujang is characterized by a savory, fermented depth—the classic umami foundation—combined with a robust level of spiciness derived from carefully selected red peppers. The initial taste delivers a subtle sweetness, which quickly transitions into a lingering, satisfying heat, providing complexity rather than just intense burning. This balance makes it versatile for both cooking and seasoning.How to Enjoy
Use Sempio Gochujang as a fundamental ingredient in classic Korean dishes like Bibimbap, Tteokbokki (spicy rice cakes), or Gochujang Jjigae (stew). For immediate flavor, mix it with sesame oil, vinegar, and garlic to create a dipping sauce for vegetables or grilled meats. A spoonful also works excellently as a spicy marinade base or as a flavorful condiment to spice up everyday meals like sandwiches or stir-fries.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 25.06.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 826KJ/192Kcal |
| Fat - of which saturated |
1g 0g |
| Corbohydrate - of which sugar |
42g 25g |
| Protein | 6g |
| Natrium (Salt) | 7g |
Fermented rice paste, corn syrup, paprika powder (11.3%), water, SOYBEAN paste, spirits, salt, WHEAT extract, fermented SOY seasoning, garlic concentrate.
Details & Importer
Manufacturer: Sempio
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the best way to incorporate Gochujang into a cold noodle dish like Bibim Guksu without it clumping?
Always dilute the paste with a small amount of liquid such as vinegar, soy sauce, or a tablespoon of water and sesame oil before mixing it with cold noodles or vegetables. This ensures even coating.
When preparing Tteokbokki, should I add the Gochujang at the beginning or near the end of the cooking process?
Add the Gochujang at the beginning when mixing it with the broth and other base seasonings. This allows the pepper paste to fully dissolve and its complex flavors to develop and meld with the rice cakes as they cook.
How can I adjust the heat level of a Gochujang-based sauce without compromising the fermentation depth?
To reduce perceived heat, incorporate a sweetener like rice syrup (mulyeot) or sugar, and a mild fat like sesame oil. To increase depth without more heat, add a small splash of fermented soybean paste (doenjang).
For making a quick Gochujang dipping sauce, which type of prepared kimchi—Mat Kimchi (cut) or Pogi Kimchi (whole cabbage)—is easier to incorporate for texture?
Mat Kimchi is preferable for dipping sauces as the pieces are already cut and can be easily minced or blended into the paste consistency, providing uniform texture contrast without requiring extra chopping.
When using Gochujang for a stir-fry, is it better suited for thick noodles like Udon or thinner noodles like Somen?
Gochujang stir-fries typically pair best with thick noodles like Udon or Ramen because the robust, sticky sauce adheres well to their large surface area. Somen is too delicate and often used only in cold, lighter sauces.
