This is third part of Korea.net's series of recipes that use Sempio's Jang line of flavored sauces. The series has been made possible through the cooperation of the Sempio Foods Company, a healthy company that's helping to bring fermented soy sauces, soy pastes and pepper pastes to the world.

Jang Sauce
A naturally fermented soy sauce

Main Ingredients
Soy beans, salt, 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 ingredients used)
- No MSG added
- No artificial coloring
- No preservatives

Sizes
150ml, 250ml

Shelf life
18 months

Cauliflower gratin with béchamel and sheep milk cheese

Ingredients: (serves 4)
For the cauliflower:
1 cauliflower, about one kilogram
water
salt

For the béchamel:
500 milliliters milk
0.5 grams nutmeg
1 gram salt
1 gram white pepper
10 grams Jang Sauce
5 grams kudzu root starch

Others:
80 grams cured sheep milk cheese

Preparation
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 to 6 minutes until they are tender. Remove them from the water and allow them to cool at room temperature.

For the béchamel:
1. In a saucepan over low heat, bring 450 milliliters of milk to a boil. Add a pinch of salt, the white pepper and the grated nutmeg. In a separate bowl, dissolve the kudzu root starch in the remaining 50 milliliters 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 the milk thickens.

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

Presentation
1. Spread the cauliflower florets in a baking dish and cover them with the béchamel. Then sprinkle with grated sheep milk cheese and place in the oven at 180 degrees Celsius for 10 to 12 minutes, until browned and au gratin on top.

*Click here to visit the Sempio website.
*Click here to see another Korea.net article related to the Sempio Foods Company.