Sempio Baegil Doenjang is a Korean fermented soybean paste naturally aged for 100 days using only three ingredients: soybeans, sea salt, and mineral rock water. The flavour is deep, earthy, and rich in umami, with a far more complex and robust character than European miso. Just as cheese and wine develop depth through ageing, Baegil Doenjang achieves its distinctive, full-bodied flavour through a 100-day fermentation process. It is a versatile traditional Korean fermented food that can be used in stews, soups, sauces, and marinades.

Yes, Sempio Baegil Doenjang is 100% vegan and vegetarian. The ingredients consist solely of soybeans, sea salt, and purified mineral rock water — no animal-derived ingredients are used whatsoever. It is also gluten-free. Please note, however, that this product does not carry halal certification, so those following a halal diet should take this into account.

Sempio Baegil Doenjang contains soybeans (Soy), which is one of the 14 major allergens listed under EU regulations. Anyone with a soy allergy should avoid this product. Gluten (wheat, barley, rye, etc.) is not present in the ingredients, and the product is classified as gluten-free. For information regarding potential cross-contamination at the manufacturing facility, we recommend contacting the manufacturer (Sempio) directly.

Before opening, store in a cool, dry place away from direct sunlight. After opening, refrigerate and always use a clean spoon to prevent contamination. As a fermented product, it retains its quality for an extended period when refrigerated, and its flavour may deepen further over time. Always check the product label for the specific best-before date. Since Doenjang is used in small quantities, a 900g container can last a household several months.

Doenjang plays a central role in traditional Korean cuisine. The most iconic uses are Doenjang-jjigae (a Doenjang-based stew with tofu, vegetables, and mushrooms) and Doenjang-guk (a lighter Doenjang soup). It can also be used as a seasoning for vegetable dishes, a marinade for grilled meat or fish, and as Ssamjang (a dipping sauce for wrapping with vegetables). In European cooking, adding a small amount to soups or stews works as a natural umami booster. As the aroma intensifies with heat, it is recommended to start with a small quantity and adjust to taste.