Sempio Brewed Soy Sauce 501 500ml 3 - DotAsia

Sempio Naturally Fermented Korean Brewed Soy Sauce 501 - Yangjo Ganjang 500ml

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Sempio Naturally Fermented Soy Sauce 501 500ml

Authentic Korean Fermented Condiment · Yangjo Ganjang

Sempio Yangjo Ganjang 501 is an authentic Korean brewed soy sauce crafted by Sempio — Korea's most trusted soy sauce brand — through a natural fermentation process lasting 6 months. It forms the flavour foundation of every Korean kitchen: Bulgogi, Japchae, Galbi-jjim, Bibim-guksu. Made from soybeans, wheat, and salt, shaped by nothing but time, this is the deep, rich umami of Korean cuisine in its most traditional form.

Fermented

Vegan

Dairy-Free

Halal

Non-GMO

Korea

At a Glance · Highlights

Fermentation

Naturally Fermented Naturally Fermented

Aged

Aged 180 Days Aged 180 days

Vegan

100% Plant-Based Vegan

Dairy-Free

No Dairy Ingredients Dairy-Free

Halal

Halal Certified Halal

Low-Fat

Low in Fat Low-Fat

Non-GMO

GMO-Free Non-GMO

Origin

Imported Directly from Korea Direct from Korea

Product Information

Nutrition Facts (per EU Regulation 1169/2011)

Nutrient	Per 100ml	Total (500ml)
Energy	293 kJ / 70 kcal	1465 kJ / 350 kcal
Fat	0 g	0 g
- Saturated Fat	0 g	0 g
Carbohydrate	9 g	45 g
- Sugars	2 g	10 g
Protein	8 g	40 g
Salt	13.45 g	67.25 g

Ingredients

Water, Defatted Soybean (20.6%), Wheat, Salt, High Fructose Corn Syrup, Spirits (Fermented Alcohol), Yeast Extract, Enzymatically Modified Stevia, Licorice Extract.

Water, Defatted Soybean (20.6%), Wheat, Salt, High Fructose Corn Syrup, Spirits (Fermented Alcohol), Yeast Extract, Enzymatically Modified Stevia, Licorice Extract.

⚠️ Allergen Information Gluten Soybeans

This product contains wheat and soybeans. Declared in accordance with EU Regulation No 1169/2011 Annex II on the 14 major allergens.

Flavour Profile · Tasting Notes

Five Flavour Dimensions of Authentic Korean Yangjo Ganjang

Umami

9/10

Freshness

6/10

Spice

1/10

Fermented Aroma

8/10

Saltiness

7.5/10

Traditional Korean Fermentation · Yangjo Method

Sempio Yangjo Ganjang 501 is naturally fermented following the traditional Korean yangjo (釀造) brewing method that has been passed down for centuries. Starting from only soybeans (meju), wheat, sea salt, and purified water, time and nature do the rest. Rather than chemical hydrolysis, this is a genuine Korean soy sauce slowly matured over 6 months through the power of living microorganisms alone.

Sempio uses a five-stage natural fermentation process. First, meju fermentation — moulds grow on cooked soybeans, laying the flavour foundation. Second, low-temperature fermentation refines any rough edges. Third, lactic acid fermentation adds a gentle acidity. Fourth, yeast fermentation builds aroma and depth. Finally, an extended maturation of approximately 180 days completes the colour, fragrance, and umami. The result meets the Korean Food Standard (KS H 2118) Premium Grade, with a total nitrogen content (T.N) of 1.5% or above.

To draw a European parallel: this soy sauce belongs to the same family of time-crafted fermented foods as well-aged Parmigiano Reggiano, wine maturing in oak barrels, or naturally fermented sauerkraut. Unlike soy sauces produced through rapid processes, the rich umami that develops as soybeans and wheat slowly transform over six months is the defining element that gives depth to every Korean soup, marinade, and braised dish.

How Koreans Use It · Korean Recipes

Six iconic Korean dishes made with Yangjo Ganjang 501 in Korean homes — experience the authentic flavours of Korea.

Bulgogi

불고기

Korea's most beloved meat dish. Thinly sliced beef is marinated in Yangjo Ganjang, pear juice, garlic, and sesame oil, then grilled until the sweet-savoury marinade caramelises into the meat. The brewed soy sauce is the backbone of the Bulgogi marinade — its deep umami elevates the flavour of the beef to another level.

Galbi-jjim

갈비찜

Beef short ribs slowly braised in a Yangjo Ganjang-based sauce — a centrepiece of Korean festive tables. Simmered to tenderness with radish, carrots, and shiitake mushrooms, Galbi-jjim is a prized dish served at weddings and traditional holidays. The key is allowing the rich soy sauce flavour to penetrate deep into the meat.

Japchae

잡채

Translucent glass noodles made from sweet potato starch, stir-fried with spinach, carrots, mushrooms, and beef in Yangjo Ganjang and sesame oil. Japchae is a staple of Korean celebration spreads, balancing sweet and savoury notes harmoniously. It can be enjoyed warm or at room temperature.

Jangjorim

장조림

A classic Korean everyday side dish of beef and quail eggs braised low and slow in Yangjo Ganjang. Salty, deeply savoury, and rich in umami — spooned over a bowl of warm rice, it makes a complete meal on its own. A long-time staple in Korean packed lunches and home cooking.

Gyeran-jjim

계란찜

Beaten eggs seasoned with Yangjo Ganjang and steamed until silky soft — a Korean steamed egg custard. A staple side dish at Korean set-meal restaurants and Korean BBQ houses, prized for its pillowy texture and subtle savoury depth from the soy sauce. Loved by all ages.

Bibim-guksu

비빔국수

Cold thin wheat noodles tossed in a sauce of Yangjo Ganjang, Gochujang, sesame oil, and vinegar — a refreshing Korean summer dish. Topped with julienned cucumber and a boiled egg for extra texture. The deep flavour of the brewed soy sauce is the unsung hero that balances the spicy-sweet sauce of Bibim-guksu.

Product Details

Volume

500 ml

Origin

Republic of Korea · Made in Korea 🇰🇷

Manufacturer

Sempio Foods Company

Product Type

Yangjo Ganjang · Naturally Brewed Korean Soy Sauce

Fermentation

5-Stage Natural Fermentation · Aged approx. 180 days

Quality Grade

KS H 2118 Premium Grade · T.N ≥ 1.5%

Storage

Store in a cool place away from direct sunlight. Refrigerate after opening.

Sempio has been Korea's No.1 soy sauce brand since 1946. DotAsia delivers the authentic flavour of Korea's most trusted brewed soy sauce directly to your door across Europe.

HACCP Certified Direct EU Delivery Authentic Korean Product EU 1169/2011 Compliant

Frequently Asked Questions (FAQ)

How is Sempio Yangjo Ganjang 501 different from regular soy sauce?

Sempio Yangjo Ganjang 501 is a traditional Korean brewed soy sauce made from defatted soybean (20.6%), wheat, and salt as its main ingredients, naturally fermented and aged for 180 days. "Yangjo Ganjang" refers to soy sauce produced entirely through fermentation without any chemical processing — much like aged European cheeses or wine maturing in barrels, the extended ageing period develops a deep, complex umami and rich aroma. It is not merely a salty condiment, but a fermented seasoning that adds genuine depth to cooking.

Is this soy sauce suitable for vegans and vegetarians?

Yes, Sempio Yangjo Ganjang 501 is suitable for both vegan and vegetarian diets. It contains no ingredients of animal origin, and no animal-derived substances are used during the fermentation process. The product is also Halal certified. It can be used in a wide range of plant-based dishes including tofu preparations, stir-fried vegetables, and seasoned vegetable side dishes.

I have allergies — is this product safe for me?

This product contains major allergens that must be declared under EU Regulation (EU) No 1169/2011 Annex II. Specifically, it contains gluten (from wheat) and soybeans. Anyone with a wheat allergy, gluten intolerance (coeliac disease), or soy allergy should avoid this product. It is not gluten-free. Additionally, the ingredient list includes fermented alcohol (spirits), which may trigger additional allergen labelling obligations depending on sulphite content. If you have any allergies, please read the ingredient list on the product label carefully before consumption.

How salty is this soy sauce? I am concerned about sodium intake.

Soy sauce is inherently a high-salt fermented condiment. Sempio Yangjo Ganjang 501 contains approximately 13–16g of salt per 100ml, which is a very high concentration. This is entirely normal for soy sauce, and in practice only a small amount (1–2 tablespoons) is used per dish, so the actual salt intake per serving is considerably lower. If you are following a low-sodium diet, please adjust the quantity used or consult your doctor or dietitian. For precise nutritional information, refer to the product label.

How should I store this product after opening, and what is the shelf life?

Before opening, store in a cool, dry place away from direct sunlight. After opening, it is recommended to seal the cap tightly and refrigerate. Thanks to its high salt content and fermented nature, soy sauce has excellent keeping qualities, but refrigeration after opening preserves the best flavour. For the exact best-before date, please check the date printed on the product label. This 500ml bottle provides ample soy sauce for a wide variety of Korean recipes.

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Sempio Naturally Fermented Korean Brewed Soy Sauce 501 - Yangjo Ganjang 500ml

Name: DotAsia Recipe: Traditional Bulgogi with Sempio Yangjo Ganjang 501
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 300g beef sirloin or ribeye, thinly sliced; 4 tablespoons (60ml) Sempio Yangjo Ganjang 501; 2 tablespoons sugar; 1 tablespoon sesame oil; 3 cloves garlic, finely minced; 1 teaspoon fresh ginger, finely minced or ground ginger; 1/4 pear or apple, grated (for tenderising the meat); 2 stalks spring onion or green onion, sliced diagonally; 1 teaspoon sesame seeds (optional); 1 tablespoon cooking oil; 2 bowls of cooked rice (to serve)