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Sempio Korean Original Soy Sauce, Vegan Gluten Free Non-GMO, All-Purpose Seasoning 250ml
Sempio Korean Original Soy Sauce, Vegan Gluten Free Non-GMO, All-Purpose Seasoning 250ml
- Certified Vegan, Gluten-Free, and Non-GMO, offering a versatile dietary option.
- An authentic Korean Original Soy Sauce (Ganjang), essential for traditional and modern cuisine.
- Offers a deep, balanced umami flavor profile ideal for seasoning, dipping, and cooking.
- Conveniently packaged in a 250ml bottle, perfect for everyday use and precise seasoning.
Unleash the flavor of Japan & Korea: Sempio Korean Original Soy Sauce, Vegan Gluten Free Non-GMO, All-Purpose Seasoning 250ml!
Authentic Korean Tradition, Modern Standards
Sempio Korean Original Soy Sauce is crafted following centuries-old Korean brewing techniques, ensuring deep authenticity and unparalleled quality. This modern formulation meets strict dietary requirements, being certified Vegan, Gluten-Free, and Non-GMO. It is a testament to the blend of tradition and contemporary necessity, providing a pure, versatile seasoning essential for global kitchens.Deep Umami and Balanced Salinity
Matured through a meticulous fermentation process, this soy sauce delivers a profound, complex umami flavor that elevates dishes without overpowering them. It possesses a clean, balanced salinity and subtle nutty undertones characteristic of premium Korean soy sauces (Ganjang). Its rich amber colour and robust aroma indicate the high quality of the ingredients used.How to Enjoy
As an all-purpose seasoning, Sempio soy sauce is incredibly versatile. Use it as a dipping sauce for dumplings or sushi, a marinade base for Bulgogi or tofu, or a key ingredient in stir-fries, stews (jjigae), and noodle dishes. Start by adding a small amount (e.g., a teaspoon) to enhance the savory depth of your recipe, adjusting to taste.Best Before, Important Information
MHD: 09.03.2027
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. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 255KJ/60kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
6g 1g |
| Protein | 9g |
| Natrium (Salt) | 16g |
Water, SOYBEANS 29.5%, salt, alcohol.
Details & Importer
Manufacturer: SEMPIO
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Often bought together
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Frequently asked questions
How should I dilute this all-purpose soy sauce for a typical Korean dipping sauce (Ganjang Jang)?
A common starting ratio is 1 part soy sauce to 1 part water or broth, then adding flavor enhancers like minced garlic, sesame oil, and vinegar to taste. Adjust the water amount based on desired intensity.
When should I add this soy sauce during the cooking process of a stir-fry (like Japchae) to maximize flavor penetration?
Add the soy sauce towards the end of cooking, after the main ingredients are mostly cooked but while there is still high heat. This prevents excessive evaporation and preserves the delicate aroma.
What is the optimal ratio for balancing saltiness when substituting regular table salt with this soy sauce in a soup base (Guk)?
Since this is an intense seasoning, start by using approximately half the volume of soy sauce compared to the volume of salt you would normally use, tasting and adjusting gradually.
How does the seasoning requirement change when using this sauce for Somen noodles compared to thick Udon noodles in a broth?
Somen noodles absorb broth and seasoning rapidly due to their thinness, requiring a slightly less concentrated base. Udon noodles require a more robust, slightly saltier broth to penetrate the thicker dough.
If I am making a seasoning paste (Yangnyeom) for fresh Mak Kimchi (cubed) versus seasonal Young Radish Kimchi (Yeolmu), should I adjust the soy sauce proportion?
Yes. Mak Kimchi usually requires slightly less soy sauce due to its faster seasoning absorption. Yeolmu (radish) kimchi often benefits from a slightly higher proportion to balance the earthy flavor of the greens and radishes.
