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Slowly fermented using traditional methods

[Sempio] 100-Day Fermented Doenjang made with Korean Soybeans

Kurly's Committee's Review
  • Editor K
    They said it's made using traditional methods, and it really does have a deep and rich flavor.
  • Designer Y
    I feel reassured that it's made with Korean soybeans.
  • MD P
    Perhaps because it's made without flour or additives, there's no unpleasant aftertaste at all.
pc_sampho_241031_01.jpg

Slowly fermented in the traditional way

[Sempio] Korean Soybean 100-Day Doenjang

Product Committee's Quick Review
  • Editor K
    It's made in the traditional way, and the taste is really deep and rich.
  • Designer Y
    I feel safe because it's made with domestic soybeans.
  • MD P
    Perhaps because it's made without flour or additives, there's no chalky taste at all.

California Proposition 65

⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.

This notice is provided in accordance with California state law.
For more information, please visit www.P65Warnings.ca.gov/food.