Sempio Traditional Doenjang is a naturally fermented Korean soybean paste made by aging cooked soybeans in brine using a traditional method. While it may look similar to Japanese miso, the two differ significantly in fermentation process and flavour. Doenjang has a stronger, deeper umami character and a more complex, pungent aroma than miso. Much like aged blue cheese or a long-matured wine, Doenjang develops its distinctive, rich flavour profile through an extended fermentation process. It has been a cornerstone seasoning in Korean cuisine for hundreds of years.

Yes, this product contains allergens that must be declared under EU food labelling law (Regulation 1169/2011). Specifically, it contains gluten (wheat flour) and soybeans. Individuals with a wheat or gluten allergy, or a soybean allergy, should exercise caution before consuming this product. Please note that this product also contains a small amount of alcohol (brewing alcohol) and is therefore not entirely alcohol-free. If you have any allergies or specific dietary restrictions, please check the ingredient list carefully before consumption.

The vegan and vegetarian suitability of this product has not been officially confirmed at this time. The ingredient list may include a seafood seasoning component, so individuals following a strict vegan or vegetarian diet are advised to contact the manufacturer (Sempio) directly for precise ingredient information on the export version, or to reach out to dotasia.eu customer service for clarification before purchasing. We are currently unable to confirm this product as suitable for vegan or vegetarian diets.

Yes, Sempio Traditional Doenjang contains approximately 11.1g of salt (roughly 4,370mg sodium) per 100g, which is relatively high. This is a natural characteristic of traditionally fermented Doenjang, as sea salt plays a preservative role during the fermentation process. We therefore recommend using it in small quantities when preparing Doenjang-jjigae, Doenjang-guk, or marinades, and minimising any additional salt seasoning. Those following a low-sodium diet or managing blood pressure should adjust their usage accordingly. Thanks to its intense flavour, even a small amount of Doenjang delivers a satisfying depth of taste.

Before opening, Sempio Traditional Doenjang can be stored at room temperature in a cool place away from direct sunlight. Once opened, transfer to an airtight container and refrigerate (below 4°C), ensuring the lid is tightly sealed after each use. When refrigerated, the product can maintain its quality for several months. As a traditionally fermented food with a high salt content, Doenjang has a relatively long shelf life; however, always check the best-before date and any post-opening use-by guidance on the product label. A white surface mould may occasionally appear as a natural result of the fermentation process, but if you notice an unusual odour or significant discolouration, discontinue use.