Gochujang is a traditional Korean naturally fermented seasoning paste made from red chili powder, fermented rice, fermented soybeans, and salt. The flavour is far more than just "spicy sauce" — it is a complex combination of heat, sweetness, saltiness, and deep umami. Much like aged European cheese or balsamic vinegar, the traditional fermentation process develops a rich and layered flavour over time. Sempio Taeyangcho Gochujang uses sun-dried red peppers (Taeyangcho) for a more vivid colour and fuller aroma. It is the perfect base seasoning to add depth to any dish, much like a pasta sauce or chili sauce.

Yes, Sempio Taeyangcho Gochujang 500g is suitable for both vegans and vegetarians. It contains no animal-derived ingredients and is made entirely from plant-based ingredients including fermented rice paste, red pepper powder, and fermented soybean paste. The product is also Halal certified. Please note that it contains gluten (wheat), so those following a gluten-free diet should take care.

Yes, this product contains the following allergens from the 14 major allergens required to be declared under EU food labelling regulation (Regulation 1169/2011): Gluten (contains wheat) and Soybeans. Individuals with a wheat, gluten, or soybean allergy should avoid this product. This product also contains a small amount of alcohol as an ingredient and is not alcohol-free. Anyone with allergies or sensitivities to specific ingredients should always check the full ingredient list on the product label.

Yes, Gochujang is a naturally fermented food made using the traditional Korean fermentation method. During fermentation, Aspergillus Oryzae acts on the rice and soybeans to produce complex amino acids and organic acids, which are the source of Gochujang's characteristic deep umami and rich aroma. Just as cheese in Europe develops from simple milk into a complex, deeply flavoured product through ageing, Gochujang transforms simple ingredients into a far richer and more complex taste through fermentation and maturation. This naturally fermented process is what makes Gochujang not merely a spicy sauce, but the essential seasoning of Korean cuisine.

Before opening, store in a cool, dry place. After opening, refrigerate and keep sealed. When refrigerated, the product maintains its quality for several months. Please note that this product has a high sodium (salt) content of 6.7g per 100g, so take care when adding additional salt during cooking. It is incredibly versatile: use it as the base seasoning for Jeyuk Bokkeum (spicy stir-fried pork) or Gochujang Jjigae (spicy stew), as the essential sauce for Bibimbap (mixed rice bowl), or as a marinade for meat or tofu, a stir-fry seasoning, or a dipping sauce. If you are using Gochujang for the first time, start with a small amount and adjust the level of heat to your preference.