07/04/2027
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Authentic Korean Naturally Fermented Condiment · Hansik Ganjang
Sempio Clear Joseon Soy Sauce is a traditional Korean soy sauce with a heritage spanning hundreds of years. Made purely from soybeans, salt, and water — fermented naturally through the traditional Meju block method — it contains no wheat whatsoever. Entirely different in character from Japanese shoyu or Chinese soy sauce, it delivers a clean, clear appearance with a deep and complex umami flavour. This is the authentic seasoning most widely used in Korean households for soups, stews, and seasoned vegetable dishes.
※ Hansik Ganjang is inherently a high-sodium seasoning. A typical serving is around 1 teaspoon (approx. 5ml). It is used to season soups and stews and is not intended to be consumed straight.
Water, Soybean, Salt, Spirits.
A pure Hansik Ganjang naturally fermented from soybeans and salt alone via the traditional Meju block method. Contains no wheat, caramel colouring, or artificial additives — giving it a distinctly different flavour profile from Japanese shoyu or standard brewed soy sauce.
Only allergens present in this product are listed, in accordance with EU Regulation 1169/2011.
※ This product does not contain Wheat. Unlike Japanese shoyu, Hansik Ganjang is made from soybeans only, making it Gluten-Free.
Clear and clean in appearance, with a deep umami character — less sweet than Japanese soy sauce, with a more pronounced fermented soybean aroma. The ideal traditional Korean soy sauce for seasoning broth-based dishes.
Sempio Clear Joseon Soy Sauce follows the tradition of Hansik Ganjang, the oldest soy sauce brewing method in Korea. Cooked soybeans are mashed and shaped into brick-like blocks called Meju, which are then naturally dried. During this process, naturally occurring microorganisms in the air and rice straw — primarily Bacillus subtilis — settle on the surface of the Meju and initiate the first stage of fermentation.
The fermented Meju blocks are then submerged in brine and left to mature for several months. During this time, the soybean proteins break down into a rich array of amino acids, developing a deep and complex umami flavour. The liquid drawn off from this process is Hansik Ganjang. Sempio has upheld this traditional method since its founding in 1946 — and unlike Japanese brewed soy sauce (Yangjo), the defining characteristic of Hansik Ganjang is that no wheat is used.
This fermentation process shares a kinship with European food culture. Just as cheese develops depth through ageing with cultures and enzymes, wine evolves its aromas over time, and sauerkraut acquires its tang through natural lactic acid bacteria — Hansik Ganjang is equally a fermented product shaped by natural microorganisms and time. The difference is that in Korea, this tradition has been regarded for centuries as the single most important factor defining a household's flavour identity.
Six of the most iconic Korean dishes made with Joseon Soy Sauce in Korean households — experience the flavour exactly as it was meant to be.
Sempio is Korea's leading food brand, preserving traditional Korean fermentation techniques since 1946. dotAsia sources directly from Korea and delivers across Europe.
Joseon Ganjang is a naturally fermented soy sauce made using a traditional Korean method that has been passed down for hundreds of years. It is fundamentally different in production from the Japanese-style soy sauce (e.g. Kikkoman) commonly found in supermarkets. Joseon Ganjang is made by submerging Meju — fermented soybean blocks made from only soybeans, water, and salt — in brine and allowing them to naturally ferment and mature. The result is a clear, deep amber liquid that is considerably saltier and more complex, with a deeper umami character than standard soy sauce. Much like a long-aged European cheese or balsamic vinegar, its distinctive depth of flavour is entirely the product of fermentation and time. It is used in small quantities to season soups, stews, and seasoned vegetable dishes, delivering deep flavour while keeping the broth clear — that is its defining quality.
Yes, Sempio Clear Joseon Soy Sauce is suitable for both vegans and vegetarians. The ingredients are water, soybean, salt, and spirits only — no animal-derived ingredients are included whatsoever. This product is also Gluten-Free. It contains no gluten-bearing grains such as wheat or barley, making it safe for those with gluten sensitivity. Please note that Halal certification has not been confirmed; those following a strict Halal diet are advised to verify before purchasing.
In accordance with EU food labelling regulations (Regulation No 1169/2011), the following allergen present in this product is declared: Soybeans (Soja). Anyone with a soybean allergy should avoid consuming this product. Additionally, please note that the ingredient listed as 'spirits' may contain sulphites. Under EU law, sulphites present at or above 10mg/kg must be declared as an allergen. Those with sulphite sensitivity are advised to contact the manufacturer (Sempio) directly to confirm.
Sempio Clear Joseon Soy Sauce contains 'spirits' (food-grade alcohol) as an ingredient. This is a small amount of food-grade alcohol added to improve the shelf life of the fermented product and inhibit the growth of unwanted microorganisms. As such, this product is not entirely alcohol-free. However, the majority of the alcohol content evaporates during the cooking process when heat is applied. If you require a product with absolutely no alcohol content for religious or health reasons, we recommend confirming the alcohol level with the manufacturer before purchasing.
Sempio Clear Joseon Soy Sauce is an extremely high-sodium product. According to analysis by the Korea Consumer Agency, the sodium content reaches approximately 8,791mg per 100ml (equivalent to approximately 22g of salt per 100ml). This is significantly higher than standard cooking soy sauce, so it is essential to measure carefully and use only small amounts. Joseon Soy Sauce is used in small quantities to add deep umami to broth-based dishes (soups and stews), seasoned vegetable dishes (Namul), and braised tofu. If you are using it for the first time, start with half the amount indicated in the recipe and adjust to taste. After opening, store in a cool, dark place or in the refrigerator.
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