This is fourth 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.

Gangjang
Gluten Free Soy Sauce

Main ingredients
soybeans, salt, water

Characteristics
- Naturally highlights and balances the taste of your cooking
- Respects the original taste of each ingredient used
- Pairs specifically well with meats and vegetables
- Gluten-free
- Appropriate for vegetarian diets (100% vegetarian ingredients used)
- No MSG added
- No artificial coloring
- No preservatives

Sizes
150 milliliters, 250 milliliters

Shelf life
24 months

Beef burger with Ganjang butter

Ingredients: (serves 4)
For the beef burger:
800 grams of beef sirloin
16 grams of Ganjang
8 grams of capers
2 egg yolks
Freshly ground black pepper
20 grams of lard

For the cucumber pickled in vinegar:
3 cucumbers
250 milliliters of water
250 milliliters of Jang with Vinegar

For the Gangjang butter:
100 grams of unsalted butter
5 grams of Gangjang

For the parsnip:
1 parsnip
Extra-virgin olive oil
Salt

Preparation
For the cucumber pickled in vinegar
1. Bring the water and the Jang with Vinegar (part of the Jang line-up) 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 pickled in vinegar.
2. In a bowl, mix the chopped beef with the Gangjang 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 Gangjang until the sauce is fully incorporated into the butter. Keep at room temperature.

Presentation
1. In a frying pan or on a griddle lightly coated with olive oil, grill the burger for 3 to 4 minutes on each side until the meat is correctly cooked.
2. On a presentation plate, serve the hamburger with the butter emulsion on top and garnish with the parsnip.

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