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Home , Doenjang, Gochujang, Po (food)

Korean fermented Korean fermented soybean paste

GanJang is the liquid produced during the process. It is reddish-brown in color is a paste made from fermented . Ochre in color, it has a creamy texture, with a delicate, pleasant flavor that combines sweet and salty. It adds depth to dishes, and an intense aroma, and tastes uniquely of walnuts. It adds an unusual, special flavor to dishes. enhances their flavor. Like GanJang, it is made solely from naturally fermented soybeans with water and . It is made solely from naturally fermented soybeans with water and salt. Because it contains DoenJang contains no , which gives it a different flavor from Japanese soybean paste no , it has a different flavor from Japanese (shoyu), which is made from equal (), made from equal parts of soy and rice. parts of soybean and wheat. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES FRI ST C ooking, [ FermentaTiOn ] salT Jang is made from a base of naturally fermented soybeans. It is the essential flavor in Korean mashing cuisine, and is used in the majority of its recipes. SYO BEAN and shaping W ATer into a block

The most important characteristic of Jang is that it enhances the flavor in a dish without SECOND masking the true flavors of its ingredients. This quality opens up a world of possibilities for [ FermentaTiOn ] introducing Jang into other culinary cultures. Its versatility means it pairs really well with European and international dishes. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES

Sempio Jang can be an innovative and even revolutionary ingredient to Western Separation gastronomy. of liquid and paste WHAT IS JANG? WHAT

vegetables

(Gluten Free Soy Sauce) (Yondu) The authentic Korean The authentic Korean The natural sauce made fermented soybean paste fermented soybean sauce with fermented soybean

fruit & aromatic Brown rice black rice & vegetables vegetables chili & oil

(Hang-Shin) Fermented soybean and Fermented soybean sauce chili paste seasoned with with apple, pear and aromatic vegetables and sesame, vegetables with a sweet, spicy and Fermented soybean sauce with Korean fermented soybean toasted flavour vinegar AND LEMON for dressing and chili sauce with a sweet and dipping and spicy flavor Korean fermented soybean sauce with red chili

GochuJang is a spicy sauce made from fermented soybean. With DoenJang as its base, it contains red 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. THE NATURALLY FERMENTED SOYBEAN INGREDIENTS: SEASONING SAUCE (serves 4) 2 fresh heads of lettuce Sempio Jang Sauce is a product made with naturally fermented 100 ml water 1.5 g xanthan gum soybean to dress or season your cooking. It serves principally to 150 ml Jang Sauce (Yondu) highlight and balance the flavor of your dishes, respecting the Fleur de sel particular taste of the products to which it is applied. Moreover, it 1 g freshly ground is easy to use: just add it while cooking or before serving and the 5 g extra-virgin taste of your meal will be naturally multiplied. GRILLED LETTUCE

MAIN INGREDIENTS

GRILLED BURGER > Soybean, salt and water

GRILLED CHICKEN BREAST BAKED CHICKEN

FOIE MI-CUIT

GRILLED STEAK CHARACTERISTICS > Naturally highlights and

BEEF BROTH CUTTLEFISH GRILLED GRILLED SALMON GRILLED HAKE balances the taste of your CHICKEN BROTH GRILLED PRAWN FRIED FRESH ANCHOVY BOUILLABAISSE cooking FISH BROTH CONSOMME WITH POTATOES FRIED HAKE > Respects the original taste of RICE BAKED GRILLED SOUPS/PURÉES PASTA each ingredient used

GRILLED PIZZA HARD BOILED EGG MARINATED > Allows you to reduce the SOUPS/PURÉES COURGETTE FRIED use of salt without giving up OMELETTE COLD BOILED ONION flavor FRIED MEATS BAKED CURLY ENDIVE HOLLANDAISE BOILED OMELETTE FISH > Pairs especially well with LETTUCE FRESH WHITE EGGS GRAINS vegetables RAW BELL PEPPER FRESH CREAM SAUCE TOMATO > Appropriate for vegetarian SAUCES DAIRY diets (100% vegetarian CHEESE SAUCE CARROT ingredient used) VEGETABLES VEGETABLE BROTH BAKED & LEGUMES SOUPS/PURÉES CAULIFLOWER WITH BÉCHAMEL CREAM OF MUSHROOM SOUP > No MSG added POTATO GRATIN CREAM OF COURGETTE SOUP SAUCES > No artificial colors CREAM OF LEEK SOUP BAKED > No preservatives

CHEESE GRATIN TOAST FRIED SAUTÉED CREAM OF CARROT SOUP

BOILED CHARD SAUTÉED WITH GARLIC BUTTER BAKED TOAST TOMATO SAUCE SAUTÉED AUBERGINE SIZES AVAILABLE SAUTÉED BROCCOLI SAUTÉED COURGETTE > 150 ml, 250 ml SAUTÉED ONION BAKED BELL PEPPER SAUTÉED CAULIFLOWER

SAUTÉED CARROT SAUTÉED SAUTÉED SPINACH For the lettuce:

SAUTÉED TOMATO SAUTÉED SAUTÉED GREEN BEANS

SAUTÉED LEEK SAUTÉED SAUTÉED TURNIP BAKED AUBERGINE SAUTÉED PEPPER BELL SHELF LIFE FRIED AUBERGINE 1 > Wash the whole lettuce heads and drain well. Cut them in half and 1 > Serve the lettuce on a presentation plate and dress generously > 18 months grill with a dash of olive oil until they are lightly browned on each with the Jang Sauce mixture. Finish the plate with a few flakes of BOILED GREEN BEAN

BOILED BROCCOLI side. Fleur de sel and freshly ground pepper.

BOILED CAULIFLOWER PREPARATION

For the Jang sauce: 1 > In a bowl, beat the water together with the Jang Sauce and the PRESENTATION xanthan gum until a smooth and uniform sauce forms. INGREDIENTS: INGREDIENTS: (serves 8) (serves 4) FOR THE BROTH: FOR THE CAULIFLOWER: 1 chicken 1 cauliflower, about 1 kg 2 onions Water 2 carrots Salt 1 stalk of 5 g ground black pepper FOR THE BÉCHAMEL: 4 L cold water 500 ml of milk 6 g salt 0.5 g nutmeg 45 g Jang Sauce 1 g salt 20 g extra-virgin olive oil 1 g white pepper 10 g Jang Sauce 5 g kudzu root starch FOR THE BUCKWHEAT NOODLE: 500 ml water OTHERS: 100 g buckwheat flour CAULIFLOWER GRATIN WITH GRATIN CAULIFLOWER 80 g cured sheep’s-milk cheese 2.5 g xanthan gum 2 g salt BECHAMEL AND SHEEP’S-MILK CHEESE CHICKEN BROTH WITH BUCKWHEAT NOODLE WITH BUCKWHEAT CHICKEN BROTH

For the broth: 1 > Peel the onions and the carrots and dice. Dice the celery as well. 3 > Transfer this buckwheat batter into a squeeze bottle Cut the chicken into quarters. In a stock-pot with 20 ml of olive and refrigerate until ready to serve. oil, cook the diced vegetables until they soften. Add the chicken quarters and brown well. For the cooked cauliflower: PREPARATION 2 > Cover the vegetables and the chicken with 4 L of water and bring 1 > Cut the cauliflower into small florets, removing the bottom of 3 > Once the milk has thickened and has achieved a texture similar to a boil. Once boiling, lower the flame and simmer gently for two the thicker stems. In a pot with boiling water and a pinch of salt, to béchamel, add the Jang Sauce and stir well until fully blended hours. boil the florets for 5-6 minutes until they are tender. Remove with the béchamel. Strain and set aside. 3 > Remove the chicken from the broth and adjust to 1 > Heat the broth and serve in a soup dish. Gently squeeze the from the water and allow to cool at room temperature.

taste. Strain and add 45 g Jang Sauce to the broth. buckwheat batter into the soup, forming a spiral, as if it were a PREPARATION noodle. For the béchamel: For the buckwheat noodle: 1 > In a saucepan over low heat, bring 450 ml of milk to a boil with 1 > Spread the cauliflower florets in a baking dish and cover them 1 > Bring 500 ml of water to a boil in a saucepan. Once boiling, add a pinch of salt, white pepper and grated nutmeg. In a separate with the béchamel. Then sprinkle with grated sheep’s-milk PRESENTATION the buckwheat flour while whisking continuously. Add the salt bowl dissolve the kudzu root starch in the remaining 50 ml of cheese and place in the oven to gratiné at 180ºC for 10-12 and allow to cook for 5 minutes. You should have a dense uniform cold milk. minutes, until browned on top. batter, with no lumps. 2 > Once the milk comes to a boil, remove from heat and add the 2 > Add the xanthan gum to this batter and blend with an electric mixture of milk and kudzu root. Return to low heat and stir

blender until smooth. constantly with a wooden spatula until milk thickens. PRESENTATION THE AUTHENTIC KOREAN FERMENTED INGREDIENTS: SOYBEAN SAUCE (serves 4) FOR THE BEEF BURGER: Sempio GanJang is a gluten-free sauce made with soybean, water 800 g beef sirloin 16 g GanJang and salt. It adds depth to your dishes, highlighting the flavor of their 8 g capers principal ingredients without covering them over. It is ideal for stews, 2 egg yolks for marinating, as a dressing or as a seasoning for meats. In it 2 g salt is an essential ingredient, present in nearly all traditional dishes. Freshly ground black pepper 20 g lard (Gluten Free Soy Sauce) Soy Free (Gluten

FOR THE CUCUMBER JANG-AH-JI (CUCUMBER IN VINEGAR): 3 cucumbers 250 ml water 250 ml Jang with Vinegar

FOR THE GANJANG MAIN INGREDIENTS BUTTER: > Soybean, salt and water 100 g unsalted butter BEEF BURGER WITH GANJANG BUTTERBEEF BURGER WITH GANJANG

Grilled Belly 5 g GanJang

Grilled PorK BurGer CHARACTERISTICS Grilled SteaK FOR THE PARSNIP: laSaGna Grilled BeeF BurGer > Naturally highlights and Grilled cHicKen BreaSt balances the taste of your 1 parsnip

Grilled Salmon Grilled Extra-virgin olive oil PaSta cooking rice PiZZa Salt Breaded PorK loin curly endiVe > Respects the original taste of courGette each ingredient used Breaded cHicKen BaKed onion Grilled > It pairs specially well with

meatBallS WitH PeaS SPinacH Grilled Boiled meat and vegetables BaKed lettuce Breaded > Gluten-free cHili con carne Bell PePPer raW

tomato > Appropriate for vegetarian FiSH ducK WitH PearS GrainS diets (100% vegetarian For the cucumber Jang-Ah-Ji: meatS carrot ingredient used) 1 > Bring the water and the Jang with Vinegar to a boil in a saucepan. 3 > Add the chopped capers, cucumber, finely diced lard, egg yolks coQ au Vin SautÉed cHard SteWS > No MSG added Once the mixture has come to a boil remove from heat and pour the and salt. Mix all ingredients well, then shape the hamburger and set BoloGneSe SautÉed SPinacH liquid into a jar into which you have already placed the cucumbers, aside. VeGetaBleS > No artificial colors eGGS & leGumeS SautÉed caBBaGe peeled and very finely sliced. Cover the cucumbers with the mixture PREPARATION PorK SteW Fruit > No preservatives and close the jar. Allow to rest for at least 24 hours before using. SautÉed SautÉed muSHroom Fried For the GanJang butter: BeeF SteW SautÉed courGette SIZES AVAILABLE 1 > In a bowl, use an electric egg-beater to whip the butter, which Grilled For the grilled parsnip: SautÉed SQuaSH > 150 ml, 250 ml should be at room-temperature and soft. Whip well until the Fried eGG Boiled SauceS SautÉed Broccoli/cauliFloWer 1 > Peel and cut the parsnip in half. butter’s volume has tripled. Continue beating while adding the BaKed SautÉed Green Bean SHELF LIFE 2 > Grill the parsnip with a bit of olive oil until tender and slightly GanJang until the sauce is fully incorporated into the butter. Keep SouPS/PurÉeS SautÉed leeK at room-temperature. SautÉed carrot > 24 months browned. Salt to taste. Grilled melon Boiled Broccoli/cauliFloWer

Boiled cHard

Boiled Green BeanS Green Boiled Boiled courGetteS

Boiled caBBaGe Boiled Boiled SQuaSH tomato Sauce For the beef burger: 1 > Using a sharp kitchen knife, finely chop the sirloin. Also finely chop 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. muSHroom cream SouP the capers and the cucumber Jang-Ah-Ji. BaKed Bell PePPerSBaKed auBerGine 2 > In a bowl mix the chopped beef with the GanJang until the sauce 2 > On a presentation plate, serve the hamburger with butter emulsion is perfectly blended with the meat. Allow to rest for half an hour at on top and garnish with parsnip. room temperature. PRESENTATION INGREDIENTS: INGREDIENTS: (serves 4) (serves 4)

FOR THE POTATO STEW: FOR THE : 3 medium-sized potatoes 200 g small milk cap mushrooms 5 g GanJang 35 g extra-virgin olive oil 500 ml dark chicken stock 20 g bread (Tortell d’Olot) 1 g sweet Spanish powder from La Vera 12 g toasted pine-nuts 1/2 20 leaves of curly endive 20 ml water 30 g GanJang 1 garlic 4 g salt 20 g kudzu root starch 2 g freshly ground black pepper Fleur de sel 10 ml liquid of mushroom emulsion with xanthan gum Freshly ground black pepper FOR THE MUSHROOM WILD MUSHROOM SALAD EMULSION: 100 g saffron milk cap mushrooms 1 g xanthan gum 45 g extra-virgin olive oil 50 g glycerin 30 g GanJang POTATO STEW WITH FRIED GARLIC STEW POTATO

For the potato stew: For the sautéed mushrooms: 1 > Peel the potatoes and cut them into 2 cm dice. Place them in a For the garlic chips: 1 > Clean the mushrooms very carefully with cold water. Once clean saucepan with the chicken stock, bay leaf, paprika, a pinch of salt 3 > Whisk the liquid with the xanthan gum and set aside 10 ml of 1 > Peel the garlic clove, slice into slivers and fry in a pan with olive dry them well with a kitchen towel. this sauce for the presentation of the dish. Whisk the rest of the and a pinch of pepper for 12-15 minutes until tender. oil until crisp. 2 > In a frying pan with olive oil over a high flame, sauté the liquid with the glycerin until it forms a smooth cream the texture 2 > Strain the potatoes and conserve both the potatoes and the PREPARATION 2 > Remove from oil and drain on a paper towel. Set aside at room mushrooms until well browned, then add salt, pepper and of mayonnaise.

cooking broth. PREPARATION temperature. GanJang. Sauté another minute until the mushrooms are well- 3 > Using a Thermomix or food processor, blend the cooked potatoes coated. Set aside until ready to serve. 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 1 > On a presentation plate place one spoonful of mushroom For the mushroom emulsion: kudzu root starch and the water and stirring continuously for 10 emulsion. Over the emulsion arrange the sautéed mushrooms minutes. Then pour into a rectangular dish and refrigerate for 12 1 > Once the potato purée is cold and compact, cut it into 2 cm 1 > In a frying pan over a very low flame, cook the mushrooms in the and dress with the mushroom sauce. Present the dish with a hours. cubes and heat them in a saucepan over low heat together with olive oil for 10-12 minutes until completely tender. few very clean leaves of curly endive, toasted pine-nuts and the

the GanJang sauce. Serve the cubes of potato with the sauce in PRESENTATION Tortell d’Olot cut into small cubes. 5 > Meanwhile, blend the broth from cooking until a smooth and 2 > Add the GanJang and allow to cook another 5 minutes until a soup plate and garnish with crisp garlic slices and Fleur de sel. uniform sauce is achieved. Add the GanJang and set aside until the mushrooms absorb the scent of the sauce and release their ready to serve. liquids. Strain the mushrooms and keep the resulting liquid. The

PRESENTATION mushrooms themselves may be used for another dish. Note: If Tortell d’Olot is not available, cubes of toasted bread may be used. FERMENTED SOYBEAN SAUCE WITH BROWN RICE AND LEMON FOR DRESSING AND DIPPING

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 .

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

ATED SARDINES ATED FRIED EGG CHARACTERISTICS (per jar) (per jar) (per jar) (per jar)

MARIN GREEN JANG-AH-JI GREEN ONIONS JANG-AH-JI BABY CARROT JANG-AH-JI MUSHROOM JANG-AH-JI BOILED WHITE BEANS > May be used like vinegar for MARINATED FRESH ANCHOVIES ABECHE dressing salads 200 g Green chili peppers 550 g green onions 30 g baby carrots 200 g mushrooms > Appropriate for vegetarian 250 ml water 250 ml water 250 ml water 250 ml water

MACKEREL IN ESC JANG-AH-JI PICKLE FERMENTED IN JANG) (KOREAN 250 ml Jang with Vinegar 250 ml Jang with Vinegar 250 ml Jang with Vinegar 250 ml Jang with Vinegar FRIED diets (100% vegetarian MARINATED ingredient used) ABECHE > No MSG added BOILED LENTILS IN ESC EGGS RICE > No artificial colors FISH > No preservatives BOILED Jang-Ah-Ji (Green chili peppers) Jang-Ah-Ji (Baby carrots) BOILED GRAINS SIZES AVAILABLE 1 > In a saucepan bring the water and the Jang with Vinegar to a 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 boil. Once boiling, remove from heat and pour the liquid into a COURGET > 250 ml

BOILED CHICK PEAS TE jar with whole clean peppers. Cover the peppers with the liquid jar with the clean baby carrots. Cover the carrots with the liquid & LEGUMES &

VEGE and close the jar. Allow to rest for at least 24 hours before using. and close the jar. Allow to rest for at least 48 hours before using. TABLES TABLES SHELF LIFE PREPARATION PREPARATION > 18 months ONION RAW

BOILED GREEN BEANS

TOMATO CUR

LY EN

ARUGULA LET DIVE

TUCE Jang-Ah-Ji (Green onions) Jang-Ah-Ji (Mushrooms) 1 > In a saucepan bring the water and the Jang with Vinegar to a 1 > In a saucepan bring the water and the Jang with Vinegar to a boil. boil. Once boiling, remove from heat and pour the liquid into Once boiling, remove from heat and pour the liquid into a jar with a jar with the peeled green onions. Cover the onions with the whole clean mushrooms. Cover the mushrooms with the liquid and mixture and close the jar. Allow to rest at least 48 hours before close the jar. Allow to rest for at least 24 hours before using.

PREPARATION using. PREPARATION INGREDIENTS: INGREDIENTS: (serves 4) (serves 4)

FOR THE SARDINES IN FOR THE ANCHOVIES: ESCABECHE: 20 fresh anchovies 16 sardines 300 ml Jang with Vinegar 2 green onions 300 ml extra-virgin olive oil 2 carrots 3 ml Jang Sauce 1 leek 8 whole peppercorns FOR THE OIL: 1 sprig of 100 g olive oil (0.4% acidity) 100 ml Jang with Vinegar 25 g fresh parsley leaves WITH RASPBERRIES 100 ml sherry vinegar 300 ml extra-virgin olive oil (0.4% OTHERS: acidity) 4 raspberries SARDINES IN ESCABECHE SARDINES MARINATED FRESH ANCHOVIES MARINATED

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

PREPARATION 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. For the anchovies: 2 > When the vegetables are just tender, add the Jang 1 > Clean the anchovies, removing the heads, guts and spine, then 1 > On a presentation plate, place the anchovies in a circle. Garnish with Vinegar and the sherry vinegar. As soon as the filet. Place the anchovy filets in a bowl of cold water with ice and with the raspberry cut in halves and dress with a few drops of strong vinegar scent has evaporated remove from a pinch of salt for 10 minutes to draw out any remaining blood. parsley oil. heat, add the sardines to the still-hot pan, and allow 2 > Remove the filets from this solution and dry them carefully. Lay them to soak up the taste of the escabeche. PREPARATION 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 PRESENTATION 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 1 > Place the sardines with the vegetables into glass jars refrigerator. and conserve until ready to serve. Escabeche may be served cold or warm. For the parsley oil: 1 > Boil water in a saucepan and add the parsley leaves for just a few

PRESENTATION 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. INGREDIENTS: FERMENTED SOYBEAN SAUCE WITH APPLE, (serves 4) PEAR AND AROMATIC VEGETABLES FOR THE GAZPACHO: 5 ripe tomatoes 40 g Jang for Wok 1 cucumber

Sempio Jang for Wok sauce is blended from soy sauce, fruits and gazpacho 2 of garlic vegetables and it is perfect for sautés, stir-fries, noodles, pasta, etc. 40 g bread 75 g extra-virgin olive oil It is also excellent with grilled meats and as a . 50 g ripe strawberries

(Hang-shin) 500 ml water Salt Pepper

OTHERS: 4 strawberries 8 raspberries 15 g extra-virgin olive oil

MAIN INGREDIENTS > Soybean, salt, water, wheat,

WHite meat SteW pear, apple, and aromatic

red meat SteW vegetables such as garlic, BoloGneSe For the strawberry gazpacho: onion and mayonnaiSe 1 > Wash the tomatoes and cut them into 2 cm cubes.

SPinacH omelette

Grilled SQuid Grilled PraWn 2 > Peel the cucumber and using a peeler, cut 8 very Fried eGG CHARACTERISTICS Grilled Salmon WHite FiSH SteW fine slivers for decoration. Set aside the rest of the Blue FiSH SteW > Enhances the flavor of tomato Sauce cucumber. FiSH StocK vegetables and shellfish BaKed Bell PePPer SauceS BouillaBaiSSe SteWS 3 > Peel the garlic cloves and blanch them in boiling SauceS > The perfect complement to PREPARATION tom yum GoonG omeletteS water in a saucepan for just a few seconds. Fried Grilled sautés, stir-fries, noodles, BaKed tomato SteWed arroZ a la cuBana SauceS pasta, grilled meats and fish 4 > Wash the strawberries and remove their stems. SouPS/PurÉeS BaKed auBerGine meatS rice > Also great for dipping 5 > Cut all the solid ingredients for the gazpacho into BaKed eGGS PaSta pieces, mix and set aside in the refrigerator for 12 SautÉed carrot FiSH Boiled > Appropriate for vegetarian GaZPacHo hours. GrainS diets (100% vegetarian SautÉed leeK onion SouP ingredient used) 6 > Using a Thermomix or food processor, blend the solid SouPS/PurÉeS ingredients with the cold water until you achieve a tomato SouP > No MSG added SautÉed Bell PePPer smooth and homogenous liquid. Strain this and add Boiled muSHroom SouP > No artificial colors the Jang for Wok. Adjust for salt and pepper and SautÉed turniP Boiled SQuaSH > No preservatives refrigerate until ready to serve.

raW Boiled carrotS & leGumeS SautÉed Green BeanS VeGetaBleS SIZES AVAILABLE SautÉed onion SautÉed SPinacH curly endiVe > 250 ml

lettuce 1 > In a soup plate place two slivers of cucumber, two SautÉed aSParaGuS cucumBer SHELF LIFE carrot halved raspberries and one finely sliced strawberry > 18 months SautÉed cauliFloWer in the center of the plate, creating a mini-salad. Dress SautÉed caBBaGe with a few drops of extra-virgin olive oil. SautÉed onion

ratatouille 1 > Present the strawberry gazpacho cold in a separate SautÉed SQuaSH

PRESENTATION pitcher and serve it at the table.

SautÉed courGette SautÉed Broccoli

SautÉed auBerGine

SautÉed muSHroomS SautÉed PeaS WitH onion and Bacon and onion WitH PeaS INGREDIENTS: INGREDIENTS: (serves 4) (serves 4)

FOR THE ONION SOUP: FOR THE SCAMPI: 400 g sweet onions 12 scampi (langoustines), about 80 g each 60 g virgin olive oil 50 g Jang for Wok 2 L water 10 parsley leaves 20 g Jang for Wok 4 cloves of 50 g olive oil (0.4% acidity)

OTHERS: SCAMPI SAUTEED 300 g cream 12 green onions, 30 g each 20 g cut pieces of bread Salt Freshly ground black pepper ONION SOUP WITH TOASTED CROUTONS ONION SOUP WITH TOASTED

For the onion soup: For the creamed green onions: For the scampi: 1 > Peel the onions and cut them into rounds approximately 1 cm 1 > In a saucepan over a low flame, simmer the peeled green onions 1 > In a saucepan with olive oil on low heat, fry the parsley leaves for 1 > Serve the scampi freshly sautéed with crisp parsley leaves and thick. Grill the onions on a charcoal grill with a dash of olive oil in cream for about 20 minutes, until the onions are tender and a few seconds until crisp, then drain on a paper towel. Set aside slivers of fried garlic on top of each. until they are cooked through. the cream has thickened and taken on the scent of the onions. for use in the presentation. Add salt and pepper to taste. 2 > Place the grilled onions in a pot and cover with water. Allow to 2 > In the same oil, fry the garlic sliced as thinly as possible until PREPARATION PREPARATION simmer over a very low flame for two hours. Clean by spooning golden and crisp. Set aside these garlic chips together with the

off the foam that appears on the surface of the soup. Once the crisp parsley. PRESENTATION two hours have passed, strain the soup, adjust salt to taste, and 1 > Cut the green onions in half and sauté them in a frying pan or a 3 > Peel the scampi, leaving the tail fins intact. add the Jang for Wok. Mix well and set aside until ready to griddle with a dash of olive oil. Once they begin to brown, add 4 > Add a dash of olive oil to a frying pan or wok and heat over a serve. them to the onion soup in a saucepan. Cook for 15 minutes and high flame. Sauté the scampi a couple of minutes then addJang serve with a teaspoon of the cream. for Wok. Continue sautéing until the scampi are well-coated in 2 > Finish off the presentation with the cut bread pieces, toasted in the sauce.

PRESENTATION the oven or over a woodstove. For the salad: THE AUTHENTIC KOREAN FERMENTED INGREDIENTS: SOYBEAN PASTE (serves 4) 1 > Peel the potatoes and carrots and dice in cubes of 1 cm. Soak in cold water. Cut the FOR THE SALAD: green beans into pieces of the same size, and soak together with the green peas in cold 4 potatoes water. 60 g fresh green peas 2 > In a saucepan of boiling water with a pinch of salt, cook all vegetables for 8-10 minutes 50 g Italian flat beans Sempio DoenJang is a fermented soybean paste with nutritional PREPARATION: until tender, then remove from the boiling water and cool in ice-water with a bit of salt. properties, a rich and intense nutty flavor, and a very creamy texture. This 50 g carrots 3 > Once cold, strain and set aside. 40 g high-quality Albacore tuna paste is made through a natural process of fermentation of grains of soy, canned in olive oil salt and water. It is especially useful for marinades, egg dishes and pork. 2 hard boiled eggs For the tuna-oil mayonnaise: 4 egg yolks DoenJang is another fundamental ingredient in Korean cooking. 1 > Mix the olive oil from the canned tuna with the DoenJang. 20 g salmon roe 16 thin slices of toasted bread 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 FOR THE TUNA-OIL refrigerator until ready to serve. MAYONNAISE: 30 g DoenJang 100 ml milk 300 ml olive oil from canned tuna Salt 1 > In a bowl mix the canned tuna with the cooked and strained vegetables, the chopped hard-boiled

MAIN INGREDIENTS SALAD) OLIVIER (RUSSIAN SALADE eggs and the mayonnaise. Mix well until all ingredients are fully integrated. > Soybean, salt and water 2 > Serve the salad on a presentation plate and garnish with one raw egg yolk, salmon roe, and the

WHITE MEAT STEW toasted bread slices. CHARACTERISTICS

OTATOES - Naturally enhances and PRESENTATION PIZZA balances the flavor in your MASHED P dishes RED ME

AT STEW AUCE > Has a creamy, salty, nutty and intense flavor which CHEESE S STEW BAKED combines especially BOILED ED well with eggs, pork and

SAUCES vegetarian oil GRILLED PORK BEL TABLES

GRAINS VEGE > Appropriate for vegetarian LY & LEGUMES POTATO GRATIN MEAT diets (100% vegetarian GRATIN DAIRY ingredient used) GRILLED > No MSG added FRIED > No artificial colors FRIED EGG STEAK EGGS GRILLED > No preservatives BOILED SIZES AVAILABLE

OMELET SAUCES BOILED EGG > 460 g

TES MAYONNAISE SHELF LIFE

OMELET > 18 months SPANISHP

TE

HOLLANDAISE

OTATOOMELET TE INGREDIENTS: (server 8) INGREDIENTS: FOR THE FOIE MI-CUIT: (serves 4) 1 foie gras, 750 g FOR THE HOT DOENJANG 10 g DoenJang FOAM: 110 ml 3 g salt water 40 g 2 g ground white pepper DoenJang 1.7 g 1 ml Madeira wine xanthan gum 150 g egg whites 1 lt OTHERS: siphon 1 N O gas cartridge 1 pomegranate 2 8 slices of whole-grain bread 100 ml Sempio’s pomegranate brown FOR THE TUNA-OIL rice Vinegar EMULSION: 80 ml oil from high-quality Albacore tuna canned in FOIE MI-CUIT, BREAD AND FOIE MI-CUIT, olive oil 40 ml water 5 g glycerin

For the foie mi-cuit: OTHERS: 1 > Leave the foie at room temperature for a few hours 4 eggs, 70 g each before proceeding with the recipe. Remove its Fleur de sel veins and marinate it in a bowl with a mixture of Madeira, salt, pepper and DoenJang for two hours. PREPARATION 2 > After marinating, place the foie in an ovenproof mold, pressing it in such that no empty spaces FOAM) EGG AND TUNA (WITH DOENJANG 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 For the slow-cooked egg: For the tuna-oil emulsion: pomegranate brown rice vinegar until it thickens 1 > Slow-cook the egg at a controlled temperature of 65ºC for 45 1 > Using a blender, blend the olive oil from canned tuna with water notably. It should reach the density of a thick . minutes. You may do this using a steam oven with 100% steam and glycerin until it forms a thick, smooth and uniform emulsion. Allow to cool and set aside until ready to serve. or in a sous-vide instrument adapted for this purpose (Roner). Remove the egg from the oven and set aside until ready to

PREPARATION serve.

1 > On a slice of whole-grain bread, serve 1 cm of foie For the hot DoenJang foam: 1 > On a presentation plate place a tablespoon of the tuna-oil mi-cuit. 1 > Using an immersion blender, blend the water with the DoenJang emulsion. Over the emulsion serve the hot DoenJang foam, and 2 > Dress the foie with a teaspoon of pomegranate until well-mixed. Strain the resulting liquid to make sure no over the foam place the slow-cooked egg, shell removed. brown rice vinegar reduction and a few solids remain. 2 > Finish off the dish by scattering fleur de sel over the egg. pomegranate seeds. 2 > Once strained, add the xanthan gum and blend until a dense

PRESENTATION cream forms. 3 > In a bowl beat the resulting cream with the egg whites. Pour this PRESENTATION mixture into the siphon, close and charge with the gas cartridge. Keep the siphon in a bain marie at 65ºC. For the boiled octopus: INGREDIENTS: 1 > Freeze the octopus for 72 hours to break down its KOREAN FERMENTED SOYBEAN (serves 1) AND CHILI SAUCE muscle fibres. Then defrost and clean it well. FOR THE OCTOPUS: 2 > In a large pot with plenty of boiling salt water, 80 g fresh octopus submerge the octopus repeatedly—at least 4 g PREPARATION 5 times—in order to set its skin. Then boil the Sempio GochuJang is a condiment which is both spicy and sweet, 4 g olive oil octopus for about 35 minutes until tender. Remove very flavorful and made with chili. Its combination of sweet and Salt from the water and allow to cool. spicy tastes stimulates the palate with its freshness. Ideal for For the red pepper sauce: tomato-based recipes and seafood dishes. GochuJang is also For the roasted potatoes: 2 red peppers present in many Korean dishes. 8 g GochuJang 1 > Clean the potatoes in water, drain them, wrap them 2 g extra-virgin olive oil in aluminum foil and roast them in the oven at Salt 180ºC for 40 minutes, until tender.

Others: For the red pepper sauce: 4 red potatoes 1 > Roast the red peppers wrapped in aluminum foil Salt and lightly coated with olive oil. They may be roasted in an oven, over hot coals or on a grill until tender.

LO" MAIN INGREDIENTS 2 > Allow peppers to cool slightly then peel. Place BOEUF BOURGUIGNON > Chili powder, fermented them in a bowl together with any juice they may soybean paste, salt, water have released in roasting, 2 g of olive oil, and 4 g and rice of GochuJang. Purée this until it forms a smooth, RED M uniform and intensely orange-colored sauce.

E AT STEW SHRIMP IN GARLIC "AJIL CHARACTERISTICS

GRILLED SQUID WHITE ME > Combines especially well GRILLED MONKFISH AND PEPPERS WITH POTATOES BAKED OCTOPUS AT STEW with tomato-based recipes, seafood and rice dishes FRIED SCHOOL SHARK > Sweet and spicy, offering a 1 > Cut the octopus into irregular pieces and bathe STEW GRILLED these in a mixture of 4 g GochuJang, 4 g olive oil GOULASH TOPUS fresh taste S BAKED OC and a pinch of salt. FRIED > Appropriate for vegetarian 2 > Allow the octopus to marinate at least 10 minutes FISH diets (100% vegetarian in this solution, then heat to 180ºC in an oven for 5 STUFFED ingredient used) AUBERGINE BAKED BAKED SHRIMP minutes. BAKED > No MSG added 3 > Serve the octopus accompanied by cut pieces of MEATS > No artificial colors SAUCES VEGE the roasted potatoes and a tablespoon of roasted & LEGUMTABLES SOFRITO BOLOGNESE > No preservatives DAIRY ES pepper sauce. PRESENTATION EGGS SAUCES

TOMATO SAUCE SIZES AVAILABLE STEW > 500 g FRIED GRILLED PORK BURGER S GRILLED SPICY SHELF LIFE TOMATO SAUCE "BR

POTATO CRE > 18 months ST

GRILLED BEEF BURGER FRIED EGG

LY AVA" AM STEAK GR ATIN

PORK BEL GRILLED GRILLED CHICKEN BREA For the potatoes: INGREDIENTS: INGREDIENTS: (serves 4) 1 > Peel the potatoes and cut them into irregular pieces, then allow to soak in cold water for (serves 4) half an hour. FOR THE POTATOES: 2 > Remove the potatoes from the water and dry them well. Cook in abundant olive oil at FOR THE SAUTÉ: 8 large potatoes 100º C for 10 minutes. Remove the potatoes from the oil and set them aside at room 8 shrimp, 50 g each 1 L olive oil (0.4% acidity) temperature until ready to serve. 8 squid, 40 g each Salt PREPARATION 50 g GochuJang 50 g extra-virgin olive oil FOR THE MILK MAYONNAISE: For the milk mayonnaise: 50 ml milk 1. Using an immersion blender, blend the milk and the clove of garlic with a pinch of salt. 75 ml sunflower oil Add the sunflower oil bit by bit while blending continuously until a cream the texture of 1 clove garlic mayonnaise forms. Salt

FOR THE SPICY TOMATO For the spicy tomato sauce ( Brava): SAUCE: 1 > In a frying pan with a dash of olive oil, fry the finely chopped clove of garlic. Once the

15 g GochuJang SHRIMP AND SQUID SAUTÉ 100 g puréed ripe tomato garlic softens and begins to brown, add the Spanish paprika and the puréed tomato. 1 clove garlic 2 > Add the sugar and vinegar and allow to simmer over a low flame for about half an hour 0.5 g smoked Spanish paprika from until the sauce reduces to half its initial volume. Add the GochuJang and adjust the salt La Vera and pepper to taste. 0.5 g sugar SPICY POTATOES (PATATAS BRAVAS) (PATATAS POTATOES SPICY 0.3 g ground black pepper 10 ml sherry vinegar 5 g extra-virgin olive oil Salt 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. PRESENTATION

For the sauté: 1 > Peel the shrimp, conserving the heads and the last ring of the tail. 1 > Serve the shrimp on a presentation plate together with the rings 2 > Clean the squid, removing the quills, beaks and eyes. Cut into 1 cm and tentacles of the squid. slices and refrigerate.

PREPARATION 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. PRESENTATION 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. FERMENTED SOYBEAN PASTE SEASONED INGREDIENTS: WITH VEGETABLES AND SESAME (makes 20 mini-quiches)

FOR THE QUICHE: 500 g pâte brisée Sempio SamJang is a soybean and vegetable paste ideal for 6 whole eggs dipping. Its base is a mixture of DoenJang and GochuJang to 4 egg yolks 4 g salt which other fresh ingredients are added, like onion, garlic and 1 g white pepper sesame. Its texture is creamy and its taste slightly spicy, sweet 0.2 g nutmeg and toasted, is exceptional. In Korea SamJang is used to dress the 180 g smoked bacon QUICHE LORRAINE contents of Sam, vegetable fajitas wrapped in lettuce. 500 ml milk 500 ml cream 15 g SamJang

MAIN INGREDIENTS > Fermented soybean paste, chili powder, salt, water,

STUFFED AUBERGINE HARK garlic, green onion, and sesame

CHARACTERISTICS

FRIED SCHOOL S FRIED For the quiche: LASAGNA PIZZA > Provides complexity and a 1 > Cut and roll the pâte brisée into thin rounds, 8 cm soft texture to dishes RISOTTO in diameter, and place in mini-quiche molds. Cook > Appropriate for marinating the pastry crust in the oven at 170ºC for about 20 M EATLOAF and seasoning meats minutes, until fully cooked and beginning to brown. BAKED FRIED BAKED TOMATO SAUCE > Ideal for dipping PREPARATION 2 > Meanwhile, in a bowl beat the eggs with the egg STEWED AVA" > Appropriate for vegetarian yolks, milk and cream until the mixture is smooth BREADED PORK diets (100% vegetarian and uniform, then add the SamJang, mix well and FISH TOMATO SAUCE "BR LOIN SPICY GRAINS SAUCES ingredient used) add a hint of salt, pepper and nutmeg. TABLES MEATS VEGE 3 > Cut the bacon into a 1/2 cm dice and add it to the BREADED & LEGUMES > No MSG added egg and SamJang mix. > No artificial colors QUICHE BREADED CHICKEN LORRAINE DAIRY BAKED > No preservatives

EGGS SIZES AVAILABLE GRILLED POTATO GRATIN STEAK SAUCES > 500 g GRILLED 1 > Fill the baked pastry crusts with the mixture of SAUCES

FRIED AMERICAN CARBONARA SHELF LIFE

LY BOILED egg, milk and bacon, and bake at 180ºC for 15-20 > 18 months minutes until the mixture sets and begins to brown. CREAM SAUCE Remove from the oven and allow to cool slightly GRILLED PORK BEL before serving.

MAYONNAISE PRESENTATION FRIED EGG FRIED

BOILED EGG INGREDIENTS: INGREDIENTS: (serves 4) (serves 4)

SAM FOR THE PORK JOWL: FOR THE MARINATED PORK 800 g pork jowl in one piece JOWL: 80 g SamJang 800 g pork jowl in one piece 40 g Extra-virgin olive oil (0.4% 80 g SamJang acidity) 40 g olive oil (0.4% acidity) 4 g fleur de sel 5 g fleur de sel

FOR THE ONION JANG-AH-JI (ONION IN VINEGAR): FOR THE POTATO PURÉE: 550 g onion 1 potato 250 ml water 100 g cream 250 ml Jang with Vinegar 15 g Jang Sauce Salt

OTHERS: BARBEQUED PORK JOWL Freshly ground black pepper 1 fresh head of lettuce 20 g SamJang 200 g rice

For the onion Jang-Ah-Ji: 1 > In a saucepan bring the water and the Jang with Vinegar to a 4 > At this time cut the pork jowl in 5 cm long pieces and in a frying boil. Once boiling, remove from heat and pour the liquid into a pan with a dash of olive oil, sauté until golden, crisp and juicy. jar with the onion, sliced very finely in order to better absorb the Set aside until ready to serve. liquid. PREPARATION 2 > Cover the onion with the mixture and close the jar. Allow For the rice: to rest at least 24 hours before using and keep for the final For the pork jowl: blend it with the cream until smooth and uniform. Add Jang 1 > Cook the rice for 30 minutes. You may also flavor the rice to your presentation. 1 > Clean the pork well and brush with olive oil, adding a pinch of salt. Sauce, adjust salt and pepper to taste and set aside until ready liking. Once the rice is cooked, keep it in the pot until ready to to serve. serve. A rice cooker may be used if available. Place in a sous-vide plastic cooking bag and fully seal. Cook at low For the pork jowl: heat (in a Roner machine) at 75ºC for approximately 4 hours. The PREPARATION total time depends upon the size of 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 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 bag and fully seal. Cook at low heat (in a Roner machine) at 75ºC 1 > In a frying pan with a dash of olive oil, sauté the pieces of pork portions of 2x3 cm and marinate these in a bowl with a mixture of for approximately 4 hours. The total time depends upon the size 1 > Wash the leaves of the lettuce and drain them well. On each leaf jowl marinated in SamJang until golden, crisp and juicy. Serve 40 g olive oil and 80 g SamJang. Allow to marinate for at least 10 of the pork jowl. of lettuce serve a teaspoon of cooked rice. On top of the rice, the pork jowl with three teaspoons of hot potato purée. place one piece of sautéed pork, and over this a small amount of minutes. 2 > Once the pork is well cooked, remove it from the Roner and cool SamJang down until the meat reaches 2-4ºC.

PRESENTATION 2 > Finish off the dish with the onion Jang-Ah-Ji. 3 > Cut the pork into twelve portions of 2x3 cm and marinate these For the potato purée: PRESENTATION in a bowl with a mixture of 40 g olive oil and 80 g SamJang. 1 > In a saucepan with boiling water, cook the peeled and diced Allow to marinate for at least 10 minutes. potato. Once cooked remove the potato from the water and Sempio Foods Company

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 inJang , 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. 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 COMPANY International Jang Project Team Consell del Cent, 275 1-2 08011 Barcelona Tlf: 934 520 089 E-mail: [email protected] www.sempio.com Blog: jang.sempio.com KOREA: SEMPIO FOODS COMPANY Sempio International Marketing team 2 Chungmuro, Junggu, Seoul, Korea 100-728 Tel +82-2-3393-5478 Fax +82-2-2279-9849 E-mail : [email protected] www.sempio.com Blog: jang.sempio.com

Press and PR (Spain) Isabel Conde Mobile phone: +34 636 587 926 Telephone: +34 934 520 089 E-mail: [email protected] [email protected] www.sempio.com Blog: jang.sempio.com