korean fermented soybean sauce - sempio españa...brown rice black vinegar rice & chili fruit...
TRANSCRIPT
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
PR
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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
extra-virgin olive oil
FOR THE BUCKWHEAT NOODLE:
water
buckwheat flour
xanthan gum
salt
INGREDIENTS:(serves 8)
PR
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RA
TIO
N For the broth:
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
EN
BR
OTH
WIT
H B
UC
KW
HE
AT N
OO
DLE
PR
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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
INGREDIENTS:(serves 4)
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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
INGREDIENTS:(serves 4)
BE
EF B
UR
GE
R W
ITH
GA
NJA
NG
BU
TTE
R
PR
EPA
RA
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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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> 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
on
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
Ked
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
y en
diVe
PiZZ
a
ricePa
Sta
Gril
led
Grilled
BaKed
Breaded
SteWS
Fried
Grilled
BaKe
d
SouP
S/Pu
rÉeS
Sauce
S
Boiled
SautÉed
raW
BaKe
d
Boil
ed
FiSH
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
Freshly ground black pepper
INGREDIENTS:(serves 4)
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
extra-virgin olive oil
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
extra-virgin olive oil
glycerin
GanJang
INGREDIENTS:(serves 4)
PR
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PR
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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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WIL
D M
USH
RO
OM
SA
LA
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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> No MSG added
> No artificial colors
> 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
INGREDIENTS: (per jar)
GREEN CHILI PEPPER JANG-AH-JI
INGREDIENTS: (per jar)
BABY CARROT JANG-AH-JI
INGREDIENTS: (per jar)
MUSHROOM JANG-AH-JI
JAN
G-A
H-J
I (K
OR
EA
N P
ICK
LE
FE
RM
EN
TE
D IN
JA
NG
)P
RE
PAR
ATIO
N
PR
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RA
TIO
N
PR
EPA
RA
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N
PR
EPA
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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)
INGREDIENTS:(serves 4)
PR
EPA
RA
TIO
N
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
extra-virgin olive oil
Jang Sauce
FOR THE PARSLEY OIL:
olive oil (0.4% acidity)
fresh parsley leaves
OTHERS:
raspberries
INGREDIENTS:(serves 4)
MA
RIN
ATE
D F
RE
SH
AN
CH
OV
IES
W
ITH
RA
SP
BE
RR
IES
PR
EPA
RA
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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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> No MSG added
> No artificial colors
> 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
extra-virgin olive oil
ripe strawberries
water
Salt
Pepper
OTHERS:
strawberries
raspberries
extra-virgin olive oil
5
40 g
1
2
40 g
75 g
50 g
500 ml
4
8
15 g
INGREDIENTS:(serves 4)
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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
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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
SautÉed
caBBaGeSa
utÉe
d on
ion
Saut
Éed
SQua
SHSa
utÉe
d co
urGe
tte
Saut
Éed
Broc
coli
Saut
Éed
auBe
rGin
e
Saut
Éed
muS
Hroo
mS
PeaS
Wit
H on
ion
and
Baco
n
rata
toui
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
olive oil (0.4% acidity)
INGREDIENTS:(serves 4)
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
Freshly ground black pepper
INGREDIENTS:(serves 4)
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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> No MSG added
> No artificial colors
> 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
INGREDIENTS:(serves 4)
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
INGREDIENTS:(serves 4)
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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> No MSG added
> No artificial colors
> 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
extra-virgin olive oil
Salt
OTHERS:
red potatoes
Salt
INGREDIENTS:(serves 1)
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
extra-virgin olive oil
INGREDIENTS:(serves 4)
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
olive oil (0.4% acidity)
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
extra-virgin olive oil
Salt
INGREDIENTS:(serves 4)
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
> Appropriate for vegetarian diets (100% vegetarian ingredient used)
> No MSG added
> No artificial colors
> 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
olive oil (0.4% acidity)
fleur de sel
FOR THE POTATO PURÉE:
potato
cream
Jang Sauce
Salt
Freshly ground black pepper
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
INGREDIENTS:(serves 4)
INGREDIENTS:(serves 4)
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]
www.sempio.com Blog: jang.sempio.com