Korean food-maker Sempio has been supporting chefs in Spain in developing fermented Korean sauces, or “jang,” and dishes based on them as a way to penetrate the European market.

The company teamed up with Alicia Foundation, led by chef Ferran Adria, in 2011 and developed 150 recipes marrying jang with modern Spanish cuisine. A “jang map” was developed, recommending different uses of jang according to the flavors cooks want to present.

“We thought Spain was one of the most open culinary destinations in the whole of Europe. The country is full of natural ingredients from the seas to the mountains and the fields, and has wide range of ethnicities and cultures from Europe, Africa and South America. Also there are many Michelin 3-star restaurants, guaranteeing good outcomes,” said Kang Jung-hwa, a PR representative of the food-maker. 

The jang project was taken to international events including Madrid Fusion, alongside the Korean Culinary event in Belgium, the Omnivore Paris Exhibition and the New York Wine and Food Festival.

“There are more than 100 fine-diners in Spain that use Jang from Sempio. We are planning to move all over Europe, Shanghai and New York to present the quintessential Korean flavors,” Kang said.

By Bae Ji-sook (baejisook@heraldcorp.com)