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[INQ. NO. 2003C23] PaAp Tempeh is a fermented food made of beans and tempeh and has been produced for over 1,000 years. Soybeans, which are used as raw materials for PaAp Tempeh, provide excellent taste and aroma through the fermentation of high-quality Korean beans, rather than GMO beans, and under strict quality control.
Tempeh has a variety of flavors and aromas: Some exude the aroma of mushrooms, while others convey the flavor of cheese, or the taste of Cheonggukjang, a fermented soybean paste used in traditional Korean cuisine. Since the spectrum of taste is wide, depending on the cooking recipe, it is impossible to define Tempeh’s taste in one word, as it is rather determined by the completeness of fermentation. No additives or recipes are added to extend the taste and shelf life.


PaAp stands for Part all All part. It reflects PaAp Tempeh’s philosophy, “Fermenting Tempeh with devotion and persistence.”
In a Tempeh Master’s hands, it is the only tempeh fermented in Korea to produce healthy and fresh products. It is made by adjusting and experimenting with various temperatures, humidity, and time, to discover the best fermentation state and capture the taste as close to nature as possible.


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