Korean fermented soybean sauce Korean fermented soybean paste GanJang is the liquid produced during the fermentation process. It is reddish-brown in color DoenJang is a paste made from fermented soybeans. 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 salt. It is made solely from naturally fermented soybeans with water and salt. Because it contains DoenJang contains no rice, which gives it a different flavor from Japanese soybean paste no wheat, it has a different flavor from Japanese soy sauce (shoyu), which is made from equal (miso), 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 SEASONING SAUCE MADE FERMENTED SOYBEAN PASTE FERMENTED SOYBEAN SAUCE WITH FERMENTED SOYBEAN fruit & aromatic Brown rice black rice & vegetables vegetables vinegar chili garlic & sesame 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 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. 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 black pepper is easy to use: just add it while cooking or before serving and the 5 g extra-virgin olive oil taste of your meal will be naturally multiplied. GRILLED LETTUCE MAIN INGREDIENTS GRILLED BEEF 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 FRIED EGG WITH POTATOES FRIED HAKE > Respects the original taste of MAYONNAISE 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 CHEESE SAUCES 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 BELL PEPPER SAUTÉED 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 celery 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 condiment 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 salt and pepper 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 Korea 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 PORK 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.