Korean Soybean Paste (Doenjang)

de Sempio

4,17 (6)
  • Est-ce que Korean Soybean Paste (Doenjang) est végétalien ? Oui ! Korean Soybean Paste (Doenjang) est certifié végétalien par la communauté abillionVÉGÉTALIEN
  • Icône d'impact carbone1 % Economisé
Sempio

Sempio

38 produits et 130 avis

Sempio was established in 1946, with its name standing as the oldest registered brand in Korea. Since the beginning, the company has been dedicating itself to manufacturing fermented food products – mainly soy based sauces – which are essential in the field of Korean cuisine. The quality and taste of the products are what gained our reputation as the country’s number one household brand. Remaining faithful to the philosophy of its founder, “I will never produce or sell products that my family would not eat,” Sempio puts special emphasis on food safety and health. This led Sempio to a number of quality and safety certification, most of them qualified for the first time in this field. Sempio seeks to contribute better values to a tastier and healthier lifestyle. For this the company established Korea’s first R&D center that specializes in fermentation and actively collaborates with influential professionals in this area. Internationally, we export to over 76 countries throughout the globe, with branch offices strategically placed in the most influential countries in the culinary field: the United States, China and Spain. From these branches we maintain close relationship with local chefs to research ways to promote a more dynamic food culture. Our mission is to continue exploring knowledge on different food cultures, in order to develop products that would help expand everybody’s culinary horizons.

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Avis de la communauté vegan d'abillion

Ho testato questa pasta di soia fermentata a base di fagioli di soia che è simile ma non uguale al miso. La pasta di soia non usa il grano come starter della fermentazione e utilizza tre processi di fermentazione per ottenere una pasta finita, mentre il miso utilizza riso o orzo con muffa koji per avviare la fermentazione. L'ho utilizzata per preparare doenjangjjigae, ovvero uno stufato coreano a base di verdure e tofu. È molto saporita, richiama davvero tanto il miso, secondo me si sposa alla perfezione con i funghi. Non è però dolce come il miso. Pare sia anche un toccasana per l'intestino, a me non ha causato problemi perché ho omesso il piccante dalla preparazione. In commercio ne esistono di diverse versioni, anche piccanti o alle erbe. Io ho scelto la variante classica. Sono contenta di averla acquistata e non vedo l'ora di riprovarla in una nuova ricetta

Sempio

Sempio

38 produits et 130 avis

Sempio was established in 1946, with its name standing as the oldest registered brand in Korea. Since the beginning, the company has been dedicating itself to manufacturing fermented food products – mainly soy based sauces – which are essential in the field of Korean cuisine. The quality and taste of the products are what gained our reputation as the country’s number one household brand. Remaining faithful to the philosophy of its founder, “I will never produce or sell products that my family would not eat,” Sempio puts special emphasis on food safety and health. This led Sempio to a number of quality and safety certification, most of them qualified for the first time in this field. Sempio seeks to contribute better values to a tastier and healthier lifestyle. For this the company established Korea’s first R&D center that specializes in fermentation and actively collaborates with influential professionals in this area. Internationally, we export to over 76 countries throughout the globe, with branch offices strategically placed in the most influential countries in the culinary field: the United States, China and Spain. From these branches we maintain close relationship with local chefs to research ways to promote a more dynamic food culture. Our mission is to continue exploring knowledge on different food cultures, in order to develop products that would help expand everybody’s culinary horizons.

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