Sempio Holds 'Our Flavor' Lecture for Future K-Food Professionals
Creatrip Team
16 days ago
Sempio hosted a special lecture called 'Our Flavor' for about 20 aspiring Korean cuisine professionals, including cooking and food design students from Kyung Hee University. The program, part of a government-backed 한식 (Korean cuisine) education initiative, introduced students to the cultural and scientific value of soybean fermentation (콩 발효) and its role in Korean food history. Sempio's research team shared examples of modernized traditional sauces—such as Yeondu (a lighter-colored, umami-enhanced soy sauce), pea-based soy sauce for soybean-allergic consumers (완두간장), and organic gochujang (고추장)—showing how they developed K-sauces for global palates through collaboration with international research bodies like Spain's Alicia Foundation. The session concluded with a tasting comparing seaweed soup (미역국) made with different fermented sauces to demonstrate flavor differences. Sempio emphasized continued efforts to scientifically study fermented soybean products and train future 한식 experts to support the globalization of Korean food.
