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Our refreshed logo celebrates what defines us

BRINGING THE JOY OF KOREAN FLAVOR TO TABLES WORLDWIDE

Inspired by the art of fermentation, it blends tradition and innovation with a warm, organic flow that reflects our living craft. For over 80 years, we’ve shared Korea’s rich flavor heritage with confidence and care.

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Our Story Begins
With a Splash of Soy

In 1946, while Korea was rebuilding its future, a small soy sauce brewery fired up
its first batch and changed Korean kitchens forever.

That brewery became Sempio, Korea's oldest and most beloved soy sauce brand,
still guided by the founder's promise to never sell anything his own family wouldn't eat.

From those first clay jars to today's shelves of gochujang, kimchi, and more,
Sempio has always had one mission:

Make everyday food taste so good,
and have people reach for "just one more bite.”

A FLAVOR TIMELINE

If You Love Flavor,
Our History is a Highlight Reel

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Every milestone shares the same throughline: chase better flavor, never shortcuts.

OUR CRAFT

FERMENTATION:
OUR FAVORITE SUPERPOWER

Fermentation isn't a trend for Sempio, it's the family craft, honed since opening one of Korea's first soy fermentation labs in the 1950s.

From soy sauce and doenjang to gochujang and kimchi, carefully cultivated microbes turn everyday staples into "wait, what did you put in this?" moments in home and professional kitchens.

With four specialized facilities across Korea, every bottle is crafted for depth, balance, and consistency, so stews, stir-fries, and marinades hit the same craveable note every time.

Fermentation Labs

Korea's first soy fermentation labs since the 1950s

4 Facilities

Specialized production facilities across Korea

Research Center

Cutting-edge fermentation research center

Natural Process

Microbes as tiny flavor artists

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GLOBAL REACH

FROM SEOUL
TO YOUR LOVE

Today, Sempio flavor shows up in over 76 countries, from home kitchens to chef-driven restaurants.
Branch offices in the United States, China, and Spain help keep Sempio close to the cooks who use it, listening, tasting,
and collaborating with chefs and creators who love to push flavor boundaries.

Countries

76+

Branch Offices

3

Established Year

1946

Flavor Lovers

∞

Whether you're adding a splash of soy sauce to caramelize your bulgogi,
stirring gochujang into mayo, or dropping a spoonful into your Sunday chili

SEMPIO IS THERE AS YOUR QUIET CO-CHEF, TURNING FAMILIAR DISHES
INTO "WOW" DISHES.

SINCE 2015

YONDU: PLANT-RICH UMAMI
FOR EVERYDAY EXPERIMENTS

In 2010, Sempio turned decades of fermentation know-how into Yondu, a plant-based, slowly fermented seasoning that makes vegetables, grains, noodles, and brothy bowls shine without hiding their natural flavor.

With just a teaspoon or two, Yondu transforms "just some sautéed veg" into "wow, what did you do to this?" while reflecting a simple belief: good food should be good for your taste buds, your body, and the planet.

  • 100% Plant-Based
  • Slowly Fermented
  • Good for Body & Planet
DISCOVER YONDU
Cooking with Yondu

FOR FLAVOR FANS, YONDU IS THAT SECRET BOTTLE THAT TURNS
'JUST SOME SAUTÉED VEG' INTO 'WOW, WHAT DID YOU DO TO THIS?' IN A TEASPOON OR TWO.

For People Who Live to Taste

IT ALL STARTS WITH SEMPIO

Sempio and Yondu exist for people who plan their days around what's cooking next.

The mission is to connect food cultures and give home cooks the tools to play: to mash up Korean flavors with their own traditions, discover new favorites, and keep the table full of "you have to try this" moments.

IF YOU LOVE SIZZLING PANS, BUBBLING STEWS, AND CHASING THAT PERFECT HIT OF UMAMI, YOU'RE EXACTLY WHO THIS STORY IS FOR

FIND A STORE EXPLORE PRODUCTS

IT ALL STARTS WITH SEMPIO, AND JUST A SPLASH OF YONDU.