korean fermented soybean sauce - sempio españa...brown rice black vinegar rice & chili fruit...

Korean fermented soybean sauce

GanJang is the liquid produced during the fermentation process. It is reddish-brown in color

with a delicate, pleasant flavor that combines sweet and salty. It adds depth to dishes, and

enhances their flavor.

It is made solely from naturally fermented soybeans with water and salt. Because it contains

no wheat, it has a different flavor from Japanese soy sauce (shoyu), which is made from equal

parts of soybean and wheat.

Korean fermented soybean paste

DoenJang is a paste made from fermented soybeans. Ochre in color, it has a creamy texture,

an intense aroma, and tastes uniquely of walnuts. It adds an unusual, special flavor to dishes.

Like GanJang, it is made solely from naturally fermented soybeans with water and salt.

DoenJang contains no rice, which gives it a different flavor from Japanese soybean paste

(miso), made from equal parts of soy and rice. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES

Jang is made from a base of naturally fermented soybeans. It is the essential flavor in Korean

cuisine, and is used in the majority of its recipes.

The most important characteristic of Jang is that it enhances the flavor in a dish without

masking the true flavors of its ingredients. This quality opens up a world of possibilities for

introducing Jang into other culinary cultures. Its versatility means it pairs really well with

European and international dishes.

Sempio Jang can be an innovative and even revolutionary ingredient to Western

gastronomy.

WH

AT

IS J

AN

G?

Brown rice black vinegar

rice &chili

fruit & aromatic vegetables

vegetables

vegetablesgarlic & sesame oil

The auThenTic Korean fermenTed soybean pasTe

fermenTed soybean sauce wiTh vinegar and Lemon for dressing and dipping

(Gluten Free Soy Sauce)The auThenTic Korean fermenTed soybean sauce

(yondu)The naTuraL seasoning sauce made wiTh fermenTed soybean

(HanG-SHin)fermenTed soybean sauce wiTh appLe, pear and aromaTic vegeTabLes

fermenTed soybean and chiLi pasTe seasoned wiTh vegeTabLes and sesame, wiTh a sweeT, spicy and ToasTed fLavour Korean fermenTed soybean

and chiLi sauce wiTh a sweeT and spicy fLavor

FirSt Fermentation

Second Fermentation ]

]

[

[SoyBean

cooking, mashing

and shaping into a block

Water

Salt

Separation of liquid

and paste

NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES

Korean fermented soybean sauce with red chili

GochuJang is a spicy sauce made from fermented soybean. With DoenJang as its base, it

contains red chili powder and rice. Brilliant red in color and creamy in texture, its flavor is

sweet and spicy at the same time. It refreshes the palate and heightens the flavor of dishes.

Sempio Jang Sauce is a product made with naturally fermented

soybean to dress or season your cooking. It serves principally to

highlight and balance the flavor of your dishes, respecting the

particular taste of the products to which it is applied. Moreover, it

is easy to use: just add it while cooking or before serving and the

taste of your meal will be naturally multiplied.

MAIN INGREDIENTS> Soybean, salt and water

CHARACTERISTICS

> Naturally highlights and balances the taste of your cooking

> Respects the original taste of each ingredient used

> Allows you to reduce the use of salt without giving up flavor

> Pairs especially well with vegetables

> Appropriate for vegetarian diets (100% vegetarian ingredient used)

> No MSG added

> No artificial colors> No preservatives

SIZES AVAILABLE

> 150 ml, 250 ml

SHELF LIFE

> 18 months

THE NATURALLY FERMENTED SOYBEAN SEASONING SAUCE

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For the lettuce:

1 > Wash the whole lettuce heads and drain well. Cut them in half and grill with a dash of olive oil until they are lightly browned on each side.

For the Jang sauce:

1 > In a bowl, beat the water together with the Jang Sauce and the xanthan gum until a smooth and uniform sauce forms.

1 > Serve the lettuce on a presentation plate and dress generously with the Jang Sauce mixture. Finish the plate with a few flakes of Fleur de sel and freshly ground pepper.

2

100 ml

1.5 g

150 ml

1 g

5 g

fresh heads of lettuce

water

xanthan gum

Jang Sauce

Fleur de sel

freshly ground black pepper

extra-virgin olive oil

INGREDIENTS:(serves 4)

GR

ILLE

D L

ETTU

CE

PR

ESE

NTA

TIO

N

GRIL

LED

CUTT

LEFI

SH

BAKED CHICKEN

FOIE MI-CUIT

GRILLED BEEF BURGER

GRILLED STEAK

GRILLED CHICKEN BREAST

BEEF BROTH

CHICKEN BROTH

CONSOMMEMAYONNAISE

FRIED EGG WITH POTATOESHARD BOILED EGG

OMELETTEHOLLANDAISE

FRESH WHITE CHEESE

CREAM SAUCE

CHEESE SAUCE

CAULIFLOWER WITH BÉCHAMEL

POTATO GRATIN

CHEESE GRATIN TOAST

BUTTER BAKED TOAST

TOMATO SAUCE

BAKED BELL PEPPER

BAKED AUBERGINE

FRIED

AUBERGIN

E

BOILE

D GR

EEN B

EAN

BOIL

ED C

AULI

FLOW

ERBO

ILED

BRO

CCOL

I SAUTÉED CARROT

SAUTÉED TOMATO

SAUTÉED LEEK

SAUTÉED BELL PEPPER

SAUTÉED TURNIP SAUTÉED GREEN BEANS

SAUTÉED SPINACH SAUTÉED CAULIFLOW

ER

SAUTÉED ONIONSAUTÉED COURGETTE

SAUTÉED BROCCOLI

SAUTÉED AUBERGINE

CHARD SAUTÉED WITH GARLIC

CREAM OF CARROT SOUP

CREAM OF COURGETTE SOUP

CREAM OF LEEK SOUP

CREAM OF MUSHROOM SOUP

VEGETABLE BROTH

CARROT

TOMATO

BELL PEPPERLETTUCE

CURLY ENDIVEONIONCOURGETTEPIZZAPASTARICEFRIED

HAKE

FISH

BRO

TH

BOUI

LLAB

AISS

E

FRIE

D FR

ESH

ANCH

OVY

GRIL

LED

PRAW

N

GRIL

LED

HAKE

GRIL

LED

SALM

ON

BAKED

GRILLED

SOUPS/PURÉES

FRIEDBOILED

SAUCES FRESH

SAUCES

BAKED

SAUCES

BAKED

FRIED

BOIL

ED SAUTÉED

SOUPS/PURÉES

RAW

BAKEDBOILEDFR

IEDSOUP

S/PU

RÉES

MAR

INAT

ED

GRIL

LED

MEATS

EGGS

DAIRY

GRAINSFISH

VEGETABLES

& LEGUMES

OMELETTE

COLD

(Yo

nd

u)

1

2

2

1

5 g

4 L

6 g

45 g

20 g

500 ml

100 g

2.5 g

2 g

FOR THE BROTH:

chicken

onions

carrots

stalk of celery

ground black pepper

cold water

salt

Jang Sauce


FOR THE BUCKWHEAT NOODLE:

water

buckwheat flour

xanthan gum

salt


PR

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1 > Peel the onions and the carrots and dice. Dice the celery as well. Cut the chicken into quarters. In a stock-pot with 20 ml of olive oil, cook the diced vegetables until they soften. Add the chicken quarters and brown well.

2 > Cover the vegetables and the chicken with 4 L of water and bring to a boil. Once boiling, lower the flame and simmer gently for two hours.

3 > Remove the chicken from the broth and adjust salt and pepper to taste. Strain and add 45 g Jang Sauce to the broth.

For the buckwheat noodle:

1 > Bring 500 ml of water to a boil in a saucepan. Once boiling, add the buckwheat flour while whisking continuously. Add the salt and allow to cook for 5 minutes. You should have a dense uniform batter, with no lumps.

2 > Add the xanthan gum to this batter and blend with an electric blender until smooth.

3 > Transfer this buckwheat batter into a condiment squeeze bottle and refrigerate until ready to serve.

1 > Heat the broth and serve in a soup dish. Gently squeeze the buckwheat batter into the soup, forming a spiral, as if it were a noodle.

CH

ICK

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OTH

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UC

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HE

AT N

OO

DLE

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1

500 ml

0.5 g

1 g

1 g

10 g

5 g

80 g

FOR THE CAULIFLOWER:

cauliflower, about 1 kg

Water

Salt

FOR THE BÉCHAMEL:

of milk

nutmeg

salt

white pepper

Jang Sauce

kudzu root starch

OTHERS:

cured sheep’s-milk cheese


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For the cooked cauliflower:

1 > Cut the cauliflower into small florets, removing the bottom of the thicker stems. In a pot with boiling water and a pinch of salt, boil the florets for 5-6 minutes until they are tender. Remove from the water and allow to cool at room temperature.

For the béchamel:

1 > In a saucepan over low heat, bring 450 ml of milk to a boil with a pinch of salt, white pepper and grated nutmeg. In a separate bowl dissolve the kudzu root starch in the remaining 50 ml of cold milk.

2 > Once the milk comes to a boil, remove from heat and add the mixture of milk and kudzu root. Return to low heat and stir constantly with a wooden spatula until milk thickens.

3 > Once the milk has thickened and has achieved a texture similar to béchamel, add the Jang Sauce and stir well until fully blended with the béchamel. Strain and set aside.

1 > Spread the cauliflower florets in a baking dish and cover them with the béchamel. Then sprinkle with grated sheep’s-milk cheese and place in the oven to gratiné at 180ºC for 10-12 minutes, until browned on top.

CA

ULIF

LOW

ER

GR

ATIN

WIT

H

BE

CH

AM

EL A

ND

SH

EE

P’S

-MIL

K C

HE

ESE

800 g

16 g

8 g

2

2 g

20 g

3

250 ml

250 ml

100 g

5 g

1

FOR THE BEEF BURGER:

beef sirloin

GanJang

capers

egg yolks

salt

Freshly ground black pepper

lard

FOR THE CUCUMBER JANG-AH-JI (CUCUMBER IN VINEGAR):

cucumbers

water

Jang with Vinegar

FOR THE GANJANG BUTTER:

unsalted butter

GanJang

FOR THE PARSNIP:

parsnip

Extra-virgin olive oil

Salt


BE

EF B

UR

GE

R W

ITH

GA

NJA

NG

BU

TTE

R

PR

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N For the cucumber Jang-Ah-Ji:

1 > Bring the water and the Jang with Vinegar to a boil in a saucepan. Once the mixture has come to a boil remove from heat and pour the liquid into a jar into which you have already placed the cucumbers, peeled and very finely sliced. Cover the cucumbers with the mixture and close the jar. Allow to rest for at least 24 hours before using.

For the grilled parsnip:

1 > Peel and cut the parsnip in half.

2 > Grill the parsnip with a bit of olive oil until tender and slightly browned. Salt to taste.

For the beef burger:

1 > Using a sharp kitchen knife, finely chop the sirloin. Also finely chop the capers and the cucumber Jang-Ah-Ji.

2 > In a bowl mix the chopped beef with the GanJang until the sauce is perfectly blended with the meat. Allow to rest for half an hour at room temperature.

3 > Add the chopped capers, cucumber, finely diced lard, egg yolks and salt. Mix all ingredients well, then shape the hamburger and set aside.

For the GanJang butter:

1 > In a bowl, use an electric egg-beater to whip the butter, which should be at room-temperature and soft. Whip well until the butter’s volume has tripled. Continue beating while adding the GanJang until the sauce is fully incorporated into the butter. Keep at room-temperature.

1 > In a frying pan or on a griddle lightly coated with olive oil, grill the burger for 3-4 minutes on each side until meat is correctly cooked.

2 > On a presentation plate, serve the hamburger with butter emulsion on top and garnish with parsnip.

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Sempio GanJang is a gluten-free sauce made with soybean, water

and salt. It adds depth to your dishes, highlighting the flavor of their

principal ingredients without covering them over. It is ideal for stews,

for marinating, as a dressing or as a seasoning for meats. In Korea it

is an essential ingredient, present in nearly all traditional dishes.

MAIN INGREDIENTS> Soybean, salt and water

CHARACTERISTICS

> Naturally highlights and balances the taste of your cooking

> Respects the original taste of each ingredient used

> It pairs specially well with meat and vegetables

> Gluten-free


> No MSG added

> No artificial colors

> No preservatives

SIZES AVAILABLE

> 150 ml, 250 ml

SHELF LIFE

> 24 months

THE AUTHENTIC KOREAN FERMENTED SOYBEAN SAUCE

(Glu

ten F

ree S

oy S

auce

)

Gril

led

Salm

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laSaGna

Grilled PorK Belly

Grilled SteaK

Grilled PorK BurGer

Grilled BeeF BurGer

Grilled cHicKen BreaSt

Breaded PorK loin

Breaded cHicKenmeatBallS WitH PeaScHili con carneducK WitH PearS

coQ au Vin

BoloGneSe

PorK SteW

BeeF SteW

Fried eGG

Grilled melon

tomat

o Sauce

muSHr

oom c

ream

Sou

PBa

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Bell

PeP

PerS

BaKe

d au

BerG

ine Boiled Green BeanS

Boiled caBBaGe

Boiled SQuaSH

Boiled courGetteSBoiled cHard

Boiled Broccoli/cauliFloWer

SautÉed carrotSautÉed leeK

SautÉed Green Bean

SautÉed Broccoli/cauliFloWer

SautÉed SQuaSH

SautÉed courGette

SautÉed muSHroom

carrot

SautÉed cHard

SautÉed caBBaGe

SautÉed SPinacH

tomatoBell PePPerlettuceSPinacHonionco

urGette

curl

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ricePa

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Grilled

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SautÉed

raW

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d

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meatS

eGGS

Fruit

Grai

nS

VeGetaBleS

& leGumeS

3

5 g

500 ml 1 g

1/2

20 ml

1

20 g

FOR THE POTATO STEW:

medium-sized potatoes

GanJang

dark chicken stock

sweet Spanish paprika powder from La Vera

bay leaf

water

clove garlic

kudzu root starch

Fleur de sel



PO

TATO

STE

W W

ITH

FR

IED

GA

RLIC

200 g

35 g

20 g

12 g

20

30 g

4 g

2 g

10 ml

100 g

1 g

45 g

50 g

30 g

FOR THE SALAD:

small saffron milk cap mushrooms


anise bread (Tortell d’Olot)

toasted pine-nuts

leaves of curly endive

GanJang

salt

freshly ground black pepper

liquid of mushroom emulsion with xanthan gum

FOR THE MUSHROOM EMULSION:

saffron milk cap mushrooms

xanthan gum


glycerin

GanJang


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For the potato stew:

1 > Peel the potatoes and cut them into 2 cm dice. Place them in a saucepan with the chicken stock, bay leaf, paprika, a pinch of salt and a pinch of pepper for 12-15 minutes until tender.

2 > Strain the potatoes and conserve both the potatoes and the cooking broth.

3 > Using a Thermomix or food processor, blend the cooked potatoes with 100 ml of the broth until a creamy purée is achieved.

4 > Cook the purée in a saucepan over very low heat, adding the kudzu root starch and the water and stirring continuously for 10 minutes. Then pour into a rectangular dish and refrigerate for 12 hours.

5 > Meanwhile, blend the broth from cooking until a smooth and uniform sauce is achieved. Add the GanJang and set aside until ready to serve.

For the sautéed mushrooms:

1 > Clean the mushrooms very carefully with cold water. Once clean dry them well with a kitchen towel.

2 > In a frying pan with olive oil over a high flame, sauté the mushrooms until well browned, then add salt, pepper and GanJang. Sauté another minute until the mushrooms are well-coated. Set aside until ready to serve.

For the mushroom emulsion:

1 > In a frying pan over a very low flame, cook the mushrooms in the olive oil for 10-12 minutes until completely tender.

2 > Add the GanJang and allow to cook another 5 minutes until the mushrooms absorb the scent of the sauce and release their liquids. Strain the mushrooms and keep the resulting liquid. The mushrooms themselves may be used for another dish.

For the garlic chips:

1 > Peel the garlic clove, slice into slivers and fry in a pan with olive oil until crisp.

2 > Remove from oil and drain on a paper towel. Set aside at room temperature.

1 > Once the potato purée is cold and compact, cut it into 2 cm cubes and heat them in a saucepan over low heat together with the GanJang sauce. Serve the cubes of potato with the sauce in a soup plate and garnish with crisp garlic slices and Fleur de sel.

3 > Whisk the liquid with the xanthan gum and set aside 10 ml of this sauce for the presentation of the dish. Whisk the rest of the liquid with the glycerin until it forms a smooth cream the texture of mayonnaise.

1 > On a presentation plate place one spoonful of mushroom emulsion. Over the emulsion arrange the sautéed mushrooms and dress with the mushroom sauce. Present the dish with a few very clean leaves of curly endive, toasted pine-nuts and the Tortell d’Olot cut into small cubes.

Note: If Tortell d’Olot is not available, cubes of toasted bread may be used.PR

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D

Sempio Jang with Vinegar sauce perfectly combines the freshness

of lemon, the flavor of naturally fermented soybean sauce, and the

taste of Sempio’s brown rice black vinegar. Its sweet-and-sour

taste makes it perfect for dipping and dressing salads.

MAIN INGREDIENTS

> Soybean, salt, water, wheat, Sempio’s brown rice black vinegar and lemon

CHARACTERISTICS

> May be used like vinegar for dressing salads


> No MSG added


> No preservatives

SIZES AVAILABLE

> 250 ml

SHELF LIFE

> 18 months

FERMENTED SOYBEAN SAUCE WITH BROWN RICE BLACK VINEGAR AND LEMON FOR DRESSING AND DIPPING

550 g

250 ml

250 ml

200 g

250 ml

250 ml

30 g

250 ml

250 ml

200 g

250 ml

250 ml

green onions

water

Jang with Vinegar

Green chili peppers

water

Jang with Vinegar

baby carrots

water

Jang with Vinegar

mushrooms

water

Jang with Vinegar

INGREDIENTS: (per jar)

GREEN ONIONS JANG-AH-JI


GREEN CHILI PEPPER JANG-AH-JI


BABY CARROT JANG-AH-JI


MUSHROOM JANG-AH-JI

JAN

G-A

H-J

I (K

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N P

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FE

RM

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RE

PAR

ATIO

N

PR

EPA

RA

TIO

N

PR

EPA

RA

TIO

N

PR

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N

Jang-Ah-Ji (Green chili peppers)

1 > In a saucepan bring the water and the Jang with Vinegar to a boil. Once boiling, remove from heat and pour the liquid into a jar with whole clean peppers. Cover the peppers with the liquid and close the jar. Allow to rest for at least 24 hours before using.

Jang-Ah-Ji (Baby carrots)

1 > In a saucepan bring the water and the Jang with Vinegar to a boil. Once boiling, remove from heat and pour the liquid into a jar with the clean baby carrots. Cover the carrots with the liquid and close the jar. Allow to rest for at least 48 hours before using.

Jang-Ah-Ji (Green onions)

1 > In a saucepan bring the water and the Jang with Vinegar to a boil. Once boiling, remove from heat and pour the liquid into a jar with the peeled green onions. Cover the onions with the mixture and close the jar. Allow to rest at least 48 hours before using.

Jang-Ah-Ji (Mushrooms)

1 > In a saucepan bring the water and the Jang with Vinegar to a boil. Once boiling, remove from heat and pour the liquid into a jar with whole clean mushrooms. Cover the mushrooms with the liquid and close the jar. Allow to rest for at least 24 hours before using.

FRIED EGG

BOILED WHITE BEANS

BOILED LENTILS

BOILED CHICK PEAS

BOILED GREEN BEANS

TOMATO

ARUGULA

LETTUCE

CURLY ENDIVE

ONION

COURGETTE

RICE

MACKEREL IN ESCABECHE

MAR

INAT

ED F

RESH

ANC

HOVI

ES

MAR

INAT

ED S

ARDI

NES

MAR

INAT

ED

FRIED

BOILED

RAW

BOILED

IN ESCABECHE

EGGS

GRAINS

FISH

VEGETABLES & LEGUM

ES

16

2

2

1

8

1

100 ml

100 ml

300 ml

FOR THE SARDINES IN ESCABECHE:

sardines

green onions

carrots

leek

whole peppercorns

sprig of thyme

Jang with Vinegar

sherry vinegar

extra-virgin olive oil (0.4% acidity)


PR

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SA

RD

INE

S IN

ESC

AB

EC

HE

20

300 ml

300 ml

3 ml

100 g

25 g

4

FOR THE ANCHOVIES:

fresh anchovies

Jang with Vinegar


Jang Sauce

FOR THE PARSLEY OIL:

olive oil (0.4% acidity)

fresh parsley leaves

OTHERS:

raspberries


MA

RIN

ATE

D F

RE

SH

AN

CH

OV

IES

W

ITH

RA

SP

BE

RR

IES

PR

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N For the anchovies:

1 > Clean the anchovies, removing the heads, guts and spine, then filet. Place the anchovy filets in a bowl of cold water with ice and a pinch of salt for 10 minutes to draw out any remaining blood.

2 > Remove the filets from this solution and dry them carefully. Lay them out in a bowl and cover them with a mixture of Jang with Vinegar and Jang Sauce. Make sure all the filets are well covered with this solution. Let them marinate for 25 minutes.

3 > Remove the anchovies from the marinade and drain well. Place them in a clean bowl, cover with olive oil and place in the refrigerator.

For the parsley oil:

1 > Boil water in a saucepan and add the parsley leaves for just a few seconds, removing immediately with a slotted spoon. Douse in cold water with ice.

2 > Once the leaves are fully chilled, dry them well and blend with the olive oil until the oil takes on an intense green color. Remove any remaining bits of leaf using a fine-mess strainer and set aside the oil for use in the final presentation of the dish.

1 > On a presentation plate, place the anchovies in a circle. Garnish with the raspberry cut in halves and dress with a few drops of parsley oil.

For the sardines in escabeche:

1 > Wash the sardines, removing guts and scales. In a frying pan with olive oil over a high flame, fry the sardines for just a few seconds on each side. Remove the sardines from the pan, lower the flame, and sauté the finely julienned carrot, onions and leeks in the same pan, adding the sprig of thyme and the peppercorns. Use additional olive oil if necessary.

2 > When the vegetables are just tender, add the Jang with Vinegar and the sherry vinegar. As soon as the strong vinegar scent has evaporated remove from heat, add the sardines to the still-hot pan, and allow them to soak up the taste of the escabeche.

1 > Place the sardines with the vegetables into glass jars and conserve until ready to serve. Escabeche may be served cold or warm.

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Sempio Jang for Wok sauce is blended from soy sauce, fruits and

vegetables and it is perfect for sautés, stir-fries, noodles, pasta, etc.

It is also excellent with grilled meats and as a dipping sauce.

MAIN INGREDIENTS

> Soybean, salt, water, wheat, pear, apple, and aromatic vegetables such as garlic, onion and ginger

CHARACTERISTICS

> Enhances the flavor of vegetables and shellfish

> The perfect complement to sautés, stir-fries, noodles, pasta, grilled meats and fish

> Also great for dipping


> No MSG added


> No preservatives

SIZES AVAILABLE

> 250 ml

SHELF LIFE

> 18 months

FERMENTED SOYBEAN SAUCE WITH APPLE, PEAR AND AROMATIC VEGETABLES FOR THE GAZPACHO:

ripe tomatoes

Jang for Wok

cucumber

cloves of garlic

bread


ripe strawberries

water

Salt

Pepper

OTHERS:

strawberries

raspberries


5

40 g

1

2

40 g

75 g

50 g

500 ml

4

8

15 g


PR

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For the strawberry gazpacho:

1 > Wash the tomatoes and cut them into 2 cm cubes.

2 > Peel the cucumber and using a peeler, cut 8 very fine slivers for decoration. Set aside the rest of the cucumber.

3 > Peel the garlic cloves and blanch them in boiling water in a saucepan for just a few seconds.

4 > Wash the strawberries and remove their stems.

5 > Cut all the solid ingredients for the gazpacho into pieces, mix and set aside in the refrigerator for 12 hours.

6 > Using a Thermomix or food processor, blend the solid ingredients with the cold water until you achieve a smooth and homogenous liquid. Strain this and add the Jang for Wok. Adjust for salt and pepper and refrigerate until ready to serve.

1 > In a soup plate place two slivers of cucumber, two halved raspberries and one finely sliced strawberry in the center of the plate, creating a mini-salad. Dress with a few drops of extra-virgin olive oil.

1 > Present the strawberry gazpacho cold in a separate pitcher and serve it at the table.P

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SE

NTA

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NG

AZ

PAC

HO

Gril

led

SQui

d

BoloGneSe

WHite m

eat SteW

red meat SteW

mayonnaiSe

Fried eGG

SPinacH omelette

tomato Sauce

BaKed Bell PePPerBaKed tomatoBaKed auBerGineSautÉed carrot

SautÉed Bell PePPer

SautÉed leeK

SautÉed turniP

SautÉed Green BeanS

SautÉed SPinacH

SautÉed aSParaGuS

SautÉed cauliFlo

Wer

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caBBaGeSa

utÉe

d on

ion

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SQua

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utÉe

d co

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tte

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Broc

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muS

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mS

PeaS

Wit

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ion

and

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n

rata

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lle

carrotcucumBer

lettuce

curly endiVe

onion

Boiled carrotS

Boiled SQuaSH

muSHroom SouP

tomato SouP

onion SouP

GaZPacHo

PaSta

arroZ a la cuBana

rice

tom yum GoonG

BouillaBaiSSe

FiSH St

ocK

Blue

FiSH

Ste

W

WHi

te F

iSH

SteW

Gril

led

Salm

on

Gril

led

PraW

n

Gril

led

SouPS/PurÉeS

Boiled

SouPS/PurÉeS

Boiled

raW

BaKed

SauceS

omeletteSFried

SauceSSteW

S

SauceS

SautÉed

SteW

ed

VeGe

taBl

eS

& le

Gum

eS

meatSeGGS

GrainS

FiSH

(Han

g-s

hin

)

12

50 g

10

4

50 g

FOR THE SCAMPI:

scampi (langoustines), about 80 g each

Jang for Wok

parsley leaves

cloves of garlic



SA

UTE

ED

SC

AM

PI

400 g

60 g

2 L

20 g

300 g

12

20 g

FOR THE ONION SOUP:

sweet onions

virgin olive oil

water

Jang for Wok

Salt

OTHERS:

cream

green onions, 30 g each

cut pieces of bread

Salt



ON

ION

SO

UP

WIT

H T

OA

STE

D C

RO

UTO

NS

PR

EPA

RA

TIO

N

PR

EPA

RA

TIO

NFor the onion soup:

1 > Peel the onions and cut them into rounds approximately 1 cm thick. Grill the onions on a charcoal grill with a dash of olive oil until they are cooked through.

2 > Place the grilled onions in a pot and cover with water. Allow to simmer over a very low flame for two hours. Clean by spooning off the foam that appears on the surface of the soup. Once the two hours have passed, strain the soup, adjust salt to taste, and add the Jang for Wok. Mix well and set aside until ready to serve.

For the scampi:

1 > In a saucepan with olive oil on low heat, fry the parsley leaves for a few seconds until crisp, then drain on a paper towel. Set aside for use in the presentation.

2 > In the same oil, fry the garlic sliced as thinly as possible until golden and crisp. Set aside these garlic chips together with the crisp parsley.

3 > Peel the scampi, leaving the tail fins intact.

4 > Add a dash of olive oil to a frying pan or wok and heat over a high flame. Sauté the scampi a couple of minutes then add Jang for Wok. Continue sautéing until the scampi are well-coated in the sauce.

For the creamed green onions:

1 > In a saucepan over a low flame, simmer the peeled green onions in cream for about 20 minutes, until the onions are tender and the cream has thickened and taken on the scent of the onions. Add salt and pepper to taste.

1 > Cut the green onions in half and sauté them in a frying pan or a griddle with a dash of olive oil. Once they begin to brown, add them to the onion soup in a saucepan. Cook for 15 minutes and serve with a teaspoon of the cream.

2 > Finish off the presentation with the cut bread pieces, toasted in the oven or over a woodstove.

1 > Serve the scampi freshly sautéed with crisp parsley leaves and slivers of fried garlic on top of each.

PR

ESE

NTA

TIO

N

PR

ESE

NTA

TIO

N

Sempio DoenJang is a fermented soybean paste with nutritional

properties, a rich and intense nutty flavor, and a very creamy texture. This

paste is made through a natural process of fermentation of grains of soy,

salt and water. It is especially useful for marinades, egg dishes and pork.

DoenJang is another fundamental ingredient in Korean cooking.

MAIN INGREDIENTS

> Soybean, salt and water

CHARACTERISTICS

- Naturally enhances and balances the flavor in your dishes

> Has a creamy, salty, nutty and intense flavor which combines especially well with eggs, pork and vegetarian oil


> No MSG added


> No preservatives

SIZES AVAILABLE

> 460 g

SHELF LIFE

> 18 months

THE AUTHENTIC KOREAN FERMENTED SOYBEAN PASTE

4

60 g

50 g

50 g

40 g

2

4

20 g

16

30 g

100 ml

300 ml

FOR THE SALAD:

potatoes

fresh green peas

Italian flat beans

carrots

high-quality Albacore tuna canned in olive oil

hard boiled eggs

egg yolks

salmon roe

thin slices of toasted bread

FOR THE TUNA-OIL MAYONNAISE:

DoenJang

milk

olive oil from canned tuna

Salt


PR

EPA

RA

TIO

N:

PR

ESE

NTA

TIO

N

For the salad:

1 > Peel the potatoes and carrots and dice in cubes of 1 cm. Soak in cold water. Cut the green beans into pieces of the same size, and soak together with the green peas in cold water.

2 > In a saucepan of boiling water with a pinch of salt, cook all vegetables for 8-10 minutes until tender, then remove from the boiling water and cool in ice-water with a bit of salt.

3 > Once cold, strain and set aside.

For the tuna-oil mayonnaise:

1 > Mix the olive oil from the canned tuna with the DoenJang.

2 > Using an immersion blender, blend the milk while adding the oil mixture very gradually until a smooth and uniform sauce forms. Adjust salt to taste and set aside in the refrigerator until ready to serve.

SA

LA

DE

OLIV

IER

(R

USSIA

N S

ALA

D)

1 > In a bowl mix the canned tuna with the cooked and strained vegetables, the chopped hard-boiled eggs and the mayonnaise. Mix well until all ingredients are fully integrated.

2 > Serve the salad on a presentation plate and garnish with one raw egg yolk, salmon roe, and the toasted bread slices.

PIZZ

A

WHITE M

EAT STEW

RED MEAT STEW

GRILLED PORK BELLY

GRILLED STEAK

MAYONNAISE

HOLL

ANDA

ISE

SPANISH POTATO OMELETTE

OMELETTE

BOILED EGG

FRIED EGG

POTATO GRATIN

CHEESE SAUCE

MAS

HED

POTA

TOES

BAKE

D

STEWED

GRILLED

SAUCE

S

OMELETTES

BOILED

FRIED

GRATIN

SAUCES

BOIL

ED

GRAI

NS

MEAT

EGGS

DAIRY

VEGE

TABL

ES

& LE

GUM

ES

110 ml

40 g

1.7 g

150 g

1 lt

1

80 ml

40 ml

5 g

4

FOR THE HOT DOENJANG FOAM:

water

DoenJang

xanthan gum

egg whites

siphon

N2O gas cartridge

FOR THE TUNA-OIL EMULSION:

oil from high-quality Albacore tuna canned in olive oil

water

glycerin

OTHERS:

eggs, 70 g each

Fleur de sel


EG

G A

ND

TU

NA

(W

ITH

DO

EN

JAN

G F

OA

M)

1

10 g

3 g

2 g

1 ml

1

8

100 ml

FOR THE FOIE MI-CUIT:

foie gras, 750 g

DoenJang

salt

ground white pepper

Madeira wine

OTHERS:

pomegranate

slices of whole-grain bread

Sempio’s pomegranate brown rice Vinegar

INGREDIENTS:(server 8)

PR

EPA

RA

TIO

N For the foie mi-cuit:

1 > Leave the foie at room temperature for a few hours before proceeding with the recipe. Remove its veins and marinate it in a bowl with a mixture of Madeira, salt, pepper and DoenJang for two hours.

2 > After marinating, place the foie in an ovenproof mold, pressing it in such that no empty spaces remain and the foie takes on the shape of the mold.

3 > Place the mold in a water bath in the oven and bake at 90ºC for 40 minutes.

4 > Once cooked, remove the mold from the oven and remove any excess fat.

5 > Let the mold rest in the refrigerator for at least 3-4 hours before removing.

For the vinegar wine reduction:

1 > In a saucepan over low heat, reduce the pomegranate brown rice vinegar until it thickens notably. It should reach the density of a thick syrup. Allow to cool and set aside until ready to serve.

1 > On a slice of whole-grain bread, serve 1 cm of foie mi-cuit.

2 > Dress the foie with a teaspoon of pomegranate brown rice vinegar reduction and a few pomegranate seeds.

FO

IE M

I-C

UIT

, BR

EA

D A

ND

P

OM

EG

RA

NA

TE

PR

ESE

NTA

TIO

N

PR

EPA

RA

TIO

N For the slow-cooked egg:

1 > Slow-cook the egg at a controlled temperature of 65ºC for 45 minutes. You may do this using a steam oven with 100% steam or in a sous-vide instrument adapted for this purpose (Roner). Remove the egg from the oven and set aside until ready to serve.

For the hot DoenJang foam:

1 > Using an immersion blender, blend the water with the DoenJang until well-mixed. Strain the resulting liquid to make sure no solids remain.

2 > Once strained, add the xanthan gum and blend until a dense cream forms.

3 > In a bowl beat the resulting cream with the egg whites. Pour this mixture into the siphon, close and charge with the gas cartridge. Keep the siphon in a bain marie at 65ºC.

For the tuna-oil emulsion:

1 > Using a blender, blend the olive oil from canned tuna with water and glycerin until it forms a thick, smooth and uniform emulsion.

1 > On a presentation plate place a tablespoon of the tuna-oil emulsion. Over the emulsion serve the hot DoenJang foam, and over the foam place the slow-cooked egg, shell removed.

2 > Finish off the dish by scattering fleur de sel over the egg.

PR

ESE

NTA

TIO

N

Sempio GochuJang is a condiment which is both spicy and sweet,

very flavorful and made with chili. Its combination of sweet and

spicy tastes stimulates the palate with its freshness. Ideal for

tomato-based recipes and seafood dishes. GochuJang is also

present in many Korean dishes.

MAIN INGREDIENTS

> Chili powder, fermented soybean paste, salt, water and rice

CHARACTERISTICS

> Combines especially well with tomato-based recipes, seafood and rice dishes

> Sweet and spicy, offering a fresh taste


> No MSG added


> No preservatives

SIZES AVAILABLE

> 500 g

SHELF LIFE

> 18 months

KOREAN FERMENTED SOYBEAN AND CHILI SAUCE

For the boiled octopus:

1 > Freeze the octopus for 72 hours to break down its muscle fibres. Then defrost and clean it well.

2 > In a large pot with plenty of boiling salt water, submerge the octopus repeatedly—at least 5 times—in order to set its skin. Then boil the octopus for about 35 minutes until tender. Remove from the water and allow to cool.

For the roasted potatoes:

1 > Clean the potatoes in water, drain them, wrap them in aluminum foil and roast them in the oven at 180ºC for 40 minutes, until tender.

For the red pepper sauce:

1 > Roast the red peppers wrapped in aluminum foil and lightly coated with olive oil. They may be roasted in an oven, over hot coals or on a grill until tender.

2 > Allow peppers to cool slightly then peel. Place them in a bowl together with any juice they may have released in roasting, 2 g of olive oil, and 4 g of GochuJang. Purée this until it forms a smooth, uniform and intensely orange-colored sauce.

1 > Cut the octopus into irregular pieces and bathe these in a mixture of 4 g GochuJang, 4 g olive oil and a pinch of salt.

2 > Allow the octopus to marinate at least 10 minutes in this solution, then heat to 180ºC in an oven for 5 minutes.

3 > Serve the octopus accompanied by cut pieces of the roasted potatoes and a tablespoon of roasted pepper sauce.

BA

KE

D O

CTO

PU

S W

ITH

PO

TATO

ES A

ND

PE

PP

ER

S

PR

EPA

RA

TIO

NP

RE

SE

NTA

TIO

N

80 g

4 g

4 g

2

8 g

2 g

4

FOR THE OCTOPUS:

fresh octopus

GochuJang

olive oil

Salt

FOR THE RED PEPPER SAUCE:

red peppers

GochuJang


Salt

OTHERS:

red potatoes

Salt


SHRI

MP

IN G

ARLI

C "A

JIL L

O"

BOEUF BOURGUIGNON

RED MEAT STEW

WHITE MEAT STEW

GOULASH

STUFFED AUBERGINE

BOLOGNESE

GRILLED PORK BURGER

GRILLED BEEF BURGER

GRILL

ED C

HICK

EN B

REAS

T

GRIL

LED

STEA

K

PORK

BEL

LY

FRIED EGG

POTATO CREAM GRATIN

SPICY TOMATO SAUCE "BRAVA"

TOMATO SAUCE

SOFRITO

BAKED SHRIMP

BAKED OCTOPUS

FRIED SCHOOL SHARK

GRILL

ED M

ONKF

ISH

GRIL

LED

SQUI

D

STEWS

SAUCES

BAKED

GRILL

ED FRIED

STEWS

SAUCES

BAKED

FRIED

GRIL

LED

DAIRY

EGGS

MEATSVEGETABLES

& LEGUMES

FISH

8

8

50 g

50 g

FOR THE SAUTÉ:

shrimp, 50 g each

squid, 40 g each

GochuJang



SH

RIM

P A

ND

SQ

UID

SA

UTÉ

PR

EPA

RA

TIO

N For the sauté:

1 > Peel the shrimp, conserving the heads and the last ring of the tail.

2 > Clean the squid, removing the quills, beaks and eyes. Cut into 1 cm slices and refrigerate.

3 > In a bowl mix the olive oil with the GochuJang. Whisk well until smooth and uniform, and add both the shrimp and the squid to marinate for a few minutes.

4 > In a frying pan over high heat, add a dash of olive oil and sauté the shrimp and squid together for 2-3 minutes until fully cooked.

8

1 L

50 ml

75 ml

1

15 g

100 g

1

0.5 g

0.5 g

0.3 g

10 ml

5 g

FOR THE POTATOES:

large potatoes


Salt

FOR THE MILK MAYONNAISE:

milk

sunflower oil

clove garlic

Salt

FOR THE SPICY TOMATO SAUCE:

GochuJang

puréed ripe tomato

clove garlic

smoked Spanish paprika from La Vera

sugar

ground black pepper

sherry vinegar


Salt


PR

EPA

RA

TIO

NP

RE

SE

NTA

TIO

N

For the potatoes:

1 > Peel the potatoes and cut them into irregular pieces, then allow to soak in cold water for half an hour.

2 > Remove the potatoes from the water and dry them well. Cook in abundant olive oil at 100º C for 10 minutes. Remove the potatoes from the oil and set them aside at room temperature until ready to serve.

For the milk mayonnaise:

1. Using an immersion blender, blend the milk and the clove of garlic with a pinch of salt. Add the sunflower oil bit by bit while blending continuously until a cream the texture of mayonnaise forms.

For the spicy tomato sauce (Salsa Brava):

1 > In a frying pan with a dash of olive oil, fry the finely chopped clove of garlic. Once the garlic softens and begins to brown, add the Spanish paprika and the puréed tomato.

2 > Add the sugar and vinegar and allow to simmer over a low flame for about half an hour until the sauce reduces to half its initial volume. Add the GochuJang and adjust the salt and pepper to taste.

1 > Fry the cooked potatoes in a saucepan at 180º C for a couple of minutes until they are browned and crispy. Remove them from the oil and drain on a paper towel, adding a pinch of salt. Serve on a presentation plate with the spicy tomato sauce and the garlicky milk mayonnaise.

SP

ICY

PO

TATO

ES (

PATA

TAS B

RA

VA

S)

1 > Serve the shrimp on a presentation plate together with the rings and tentacles of the squid.

PR

ESE

NTA

TIO

N

Sempio SamJang is a soybean and vegetable paste ideal for

dipping. Its base is a mixture of DoenJang and GochuJang to

which other fresh ingredients are added, like onion, garlic and

sesame. Its texture is creamy and its taste slightly spicy, sweet

and toasted, is exceptional. In Korea SamJang is used to dress the

contents of Sam, vegetable fajitas wrapped in lettuce.

MAIN INGREDIENTS

> Fermented soybean paste, chili powder, salt, water, garlic, green onion, and sesame

CHARACTERISTICS

> Provides complexity and a soft texture to dishes

> Appropriate for marinating and seasoning meats

> Ideal for dipping


> No MSG added


> No preservatives

SIZES AVAILABLE

> 500 g

SHELF LIFE

> 18 months

FERMENTED SOYBEAN PASTE SEASONED WITH VEGETABLES AND SESAME

500 g

6

4

4 g

1 g

0.2 g

180 g

500 ml

500 ml

15 g

FOR THE QUICHE:

pâte brisée

whole eggs

egg yolks

salt

white pepper

nutmeg

smoked bacon

milk

cream

SamJang

INGREDIENTS:(makes 20 mini-quiches)

PR

EPA

RA

TIO

NP

RE

SE

NTA

TIO

N

For the quiche:

1 > Cut and roll the pâte brisée into thin rounds, 8 cm in diameter, and place in mini-quiche molds. Cook the pastry crust in the oven at 170ºC for about 20 minutes, until fully cooked and beginning to brown.

2 > Meanwhile, in a bowl beat the eggs with the egg yolks, milk and cream until the mixture is smooth and uniform, then add the SamJang, mix well and add a hint of salt, pepper and nutmeg.

3 > Cut the bacon into a 1/2 cm dice and add it to the egg and SamJang mix.

1 > Fill the baked pastry crusts with the mixture of egg, milk and bacon, and bake at 180ºC for 15-20 minutes until the mixture sets and begins to brown. Remove from the oven and allow to cool slightly before serving.

QU

ICH

E L

OR

RA

INE

FRIE

D SC

HOOL

SHA

RK

STUFFED AUBERGINELASAGNA

MEATLOAF

BREADED PORK LOIN

BREADED CHICKEN

GRILLED STEAK

GRILLED PORK BELLY

MAY

ONNA

ISE

BOIL

ED E

GG

FRIE

D EG

G

CREAM SAUCE

AMERICAN CARBONARA

POTATO GRATIN

QUICHE LORRAINE

SPICY TOMATO SAUCE "BRAVA"

TOMATO SAUCE

RISOT

TO

PIZZ

A

FRIE

D

BAKED

BREADED

GRILLED

SAUC

ES

BOIL

ED

FRIE

D

SAUCES

BAKED

SAUCES

STEW

EDBAKE

D

FISH

MEATS

EGGS

DAIRY

VEGETABLES

& LEGUMES

GRAI

NS

800 g

80 g

40 g

5 g

1

100 g

15 g

800 g

80 g

40 g

4 g

550 g

250 ml

250 ml

1

20 g

200 g

FOR THE MARINATED PORK JOWL:

pork jowl in one piece

SamJang


fleur de sel

FOR THE POTATO PURÉE:

potato

cream

Jang Sauce

Salt


FOR THE PORK JOWL:

pork jowl in one piece

SamJang

Extra-virgin olive oil (0.4% acidity)

fleur de sel

FOR THE ONION JANG-AH-JI (ONION IN VINEGAR):

onion

water

Jang with Vinegar

OTHERS:

fresh head of lettuce

SamJang

rice



BA

RB

EQ

UE

D P

OR

K J

OW

L

SA

MP

RE

PAR

ATIO

N

PR

EPA

RA

TIO

N

For the onion Jang-Ah-Ji:

1 > In a saucepan bring the water and the Jang with Vinegar to a boil. Once boiling, remove from heat and pour the liquid into a jar with the onion, sliced very finely in order to better absorb the liquid.

2 > Cover the onion with the mixture and close the jar. Allow to rest at least 24 hours before using and keep for the final presentation.

For the pork jowl:

1 > Clean the pork well and brush with olive oil and a pinch of salt. Place the pork jowl into a Place in a sous-vide plastic cooking bag and fully seal. Cook at low heat (in a Roner machine) at 75ºC for approximately 4 hours. The total time depends upon the size of the pork jowl.

2 > Once the pork is well cooked, remove it from the Roner and cool down until the meat reaches 2-4ºC.

3 > Cut the pork into twelve portions of 2x3 cm and marinate these in a bowl with a mixture of 40 g olive oil and 80 g SamJang. Allow to marinate for at least 10 minutes.

For the pork jowl:

1 > Clean the pork well and brush with olive oil, adding a pinch of salt. Place in a sous-vide plastic cooking bag and fully seal. Cook at low heat (in a Roner machine) at 75ºC for approximately 4 hours. The total time depends upon the size of the pork jowl.

2 > Once the pork is well cooked, remove it from the Roner and cool down until the meat reaches 2-4ºC. Cut the pork into twelve portions of 2x3 cm and marinate these in a bowl with a mixture of 40 g olive oil and 80 g SamJang. Allow to marinate for at least 10 minutes.

For the potato purée:

1 > In a saucepan with boiling water, cook the peeled and diced potato. Once cooked remove the potato from the water and

4 > At this time cut the pork jowl in 5 cm long pieces and in a frying pan with a dash of olive oil, sauté until golden, crisp and juicy. Set aside until ready to serve.

For the rice:

1 > Cook the rice for 30 minutes. You may also flavor the rice to your liking. Once the rice is cooked, keep it in the pot until ready to serve. A rice cooker may be used if available.

1 > Wash the leaves of the lettuce and drain them well. On each leaf of lettuce serve a teaspoon of cooked rice. On top of the rice, place one piece of sautéed pork, and over this a small amount of SamJang

2 > Finish off the dish with the onion Jang-Ah-Ji.

blend it with the cream until smooth and uniform. Add Jang Sauce, adjust salt and pepper to taste and set aside until ready to serve.

1 > In a frying pan with a dash of olive oil, sauté the pieces of pork jowl marinated in SamJang until golden, crisp and juicy. Serve the pork jowl with three teaspoons of hot potato purée.

PR

ESE

NTA

TIO

N

PR

ESE

NTA

TIO

N

Sempio Foods Company is one of the leading food companies in Korea. For the last 66 years,

it has been first in the field of fermentation.

It is one of the best-known and most respected companies in Korea. For more than 60 years,

Sempio has held over 50% of the market share in Korean soy sauce (GanJang). In fact, Sempio is

the oldest registered brand in the country.

From the beginning, the company has devoted itself to developing new fermentation

technologies and has dedicated tremendous resources to research in this field.

Sempio was the first company to open a laboratory in Korea that specializes in Jang, and

in 2013, after an investment of 20 million dollars, it will inaugurate a new R&D center for

fermentation, which will focus in developing healthy and tasty food products using fermentation

techniques.

The Park family has run Sempio since its origins in 1946; currently the founder’s grandson—the

third generation in the business—is the executive director. Throughout its history the company

has remained faithful to its founder’s philosophy: “Food that my family cannot eat I won’t

produce nor sell.”

Today, Sempio employs 600 people, and in 2012 had 200 million dollars in sales.

Sempio Foods Company

Acknowledgment:

Recipes:

Fundació Alícia

Pere Planagumà. Restaurant Les Cols

Sempio Jang Project Team

Kitchen team:

Pere Planagumà. Restaurant Les Cols

Jung-Yoon Choi. Sempio Jang Project

De-Song Kang. Sempio Jang Project

Photography:

Francesc Guillamet

Design:

Enric Lluch. BlocD

Contact Information:

SPAIN: SEMPIO FOODS COMPANYInternational Jang Project TeamConsell del Cent, 275 1-208011 BarcelonaTlf: 934 520 089E-mail: [email protected]: jang.sempio.com

KOREA: SEMPIO FOODS COMPANYSempio International Marketing team2 Chungmuro, Junggu, Seoul, Korea 100-728Tel +82-2-3393-5478 Fax +82-2-2279-9849E-mail : [email protected] www.sempio.comBlog: jang.sempio.com

Press and PR (Spain)

Isabel CondeMobile phone: +34 636 587 926Telephone: +34 934 520 089E-mail: [email protected]

[email protected]

www.sempio.com Blog: jang.sempio.com

korean fermented soybean sauce - sempio españa...brown rice black vinegar rice & chili fruit...

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