Ssamjang Appears in France... Sempio Launches Effort to Promote K-Sauce

Participation as a Sponsor in Korean Food Exchange Event
Realizing the Vision of 'Delighting the World with Our Flavors'

Sempio, the Center for Korean Taste Research, has taken the initiative to promote K Sauce.

On the 14th, Sempio announced that it participated as a sponsor in the Korean food exchange event "Cor?e d’Or, the Golden Land Republic of Korea," held from the 8th to the 13th at the Dijon Gourmet Fair in France, supporting Korean food culture and the fundamental K Sauce of Korean taste.

Sempio participated as a sponsor in the Korean food exchange event "Cor?e d’Or, the Golden Land of Korea" held at the Dijon Gastronomy Fair in France, promoting K sauces.

Hosted by the Dijon City Hall in France and organized by the Korean Cultural Association La Cor?e, this Korean food exchange event was designed to introduce authentic Korean cuisine and its charm to Europeans who have limited opportunities to experience traditional Korean gastronomy. Sempio supported the event by providing Korean sauces such as the global jang (fermented sauce) Yeondu, organic gochujang, and Saemine Kitchen kimchi seasoning to ensure that Korean dishes could be cooked and enjoyed deliciously. In 2022, Sempio also participated in Korean food exchange events held in Dijon, France, and at the UN headquarters in Geneva, Switzerland, receiving enthusiastic responses from local chefs and Korean culinary school students.

The six-day event attracted about 6,000 visitors daily, totaling approximately 30,000 visitors during the operation period, and was held successfully. On-site, tasting events were held where visitors could enjoy vegetable sticks with Sempio Ssamtojang, seaweed soup, japchae, tteokbokki, and more. A Sempio representative said, "Many were surprised by the deep flavor of the fermented soybean sauce, which suppressed the bitterness of vegetables like cucumber and carrot and enhanced the umami when dipped in Ssamtojang." The ‘Korean Food Atelier’ cooking class, where participants cooked and enjoyed bibimbap and kimchi themselves, was fully booked for all 12 sessions.

There was also a session comparing the deep umami of fermented soybeans and the appetizing Korean spicy flavor by tasting bibimbap seasoned separately with cooking essence Yeondu and organic gochujang. Yeondu attracted attention for enhancing flavor without compromising the color and taste of dishes, while the organic gochujang, which gently adjusted saltiness and spiciness to suit global palates while preserving the deep umami unique to fermented soybeans, received enthusiastic responses. The organic gochujang is gluten-free, vegan, and non-GMO, allowing participants to enjoy authentic Korean spiciness without allergy concerns, which was met with cheers from attendees.

A Sempio representative said, "We were very surprised that many locals not only marveled at the taste after experiencing products made from fermented soybeans, the core of Korean flavor, and cooking with various Korean sauces, but also inquired about what ingredients to prepare and where to purchase the products." They added, "We will continue to realize Sempio’s vision of ‘Delighting the World with Korean Taste’ by introducing innovative products that combine both flavor and convenience so that anyone, anywhere in the world, can joyfully cook and enjoy Korean cuisine."