Sempio Yondu Woori Kong is a liquid fermented seasoning made from Korean soybeans naturally fermented for 100 days using traditional methods. Like soy sauce it has a salty character, but its defining quality is a far richer and more rounded umami. Unlike Doenjang, it has no strong pungent aroma, so a small amount added to any dish delivers deep flavour. It is similar in concept to using Worcestershire sauce or fish sauce as a "secret ingredient" in European cooking — but this product is made entirely from plant-based ingredients (vegan). The key components are Korean soybeans, sea salt, and a broth of 8 Korean vegetables including shiitake mushroom, onion, and radish.

Yes, Sempio Yondu Woori Kong is suitable for both vegan and vegetarian diets. It contains no animal-derived ingredients whatsoever; the components are Korean soybean fermented liquid, sea salt, vegetable broth, and yeast water. It also contains no wheat and is therefore a gluten-free product. However, as products containing wheat may be manufactured in the same facility, those with a severe wheat or gluten allergy (e.g. coeliac disease) should exercise caution before consuming. ⚠️ Please note that the standard Yondu product (non-Woori Kong) contains wheat and is not gluten-free. Always check for the "Woori Kong" designation on the label.

This product contains soybeans, one of the 14 major allergens required to be declared under EU regulations. Those with a soybean allergy should avoid consumption. This product also contains a small amount of fermented alcohol. Those who avoid alcohol for religious, health, or other reasons (including pregnant women) should take this into consideration before use. As this is a highly concentrated seasoning with a very high sodium content, it should be used in small quantities and additional salt should not be added separately to the dish.

Yondu Woori Kong is made from Korean soybeans and sea salt, naturally fermented and aged for 100 days. During fermentation, the proteins in the soybeans are broken down, allowing deep umami and complex flavour compounds to develop naturally. This is very similar in principle to how cheese and wine acquire their intricate taste and aroma through ageing in European food culture. As a traditional Korean fermented seasoning crafted through extended natural fermentation (naturally fermented for 100 days), it does not simply add saltiness — it elevates the overall flavour of a dish to an entirely new level.

As Yondu Woori Kong is a highly concentrated fermented seasoning with a very high sodium content, the basic rule is to use it in small amounts (1/2 to 1 teaspoon at a time). It can be used in a wide range of Korean dishes including Doenjang Jjigae, seasoned vegetable dishes (namul), steamed egg, tofu dishes, and stir-fries, and can also be added in small quantities to soups or pasta sauces to enhance umami. When using it, reduce or omit any additional salt in the recipe. Before opening, store in a cool place away from direct sunlight. After opening, refrigerate and use as soon as possible.