This is fifth 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

Potato Stew With Fried Garlic

Ingredients: (serves 4)

For the potato stew:
3 medium-sized potatoes
5 grams of Ganjang
500 milliliters of dark chicken stock
1 gram of sweet Spanish paprika powder from La Vera
1/2 bay leaf
1 clove garlic
20 grams of kudzu root starch
20 grams of Fleur de sel
20 grams of freshly ground black pepper

Preparation
For the potato stew
1. Peel the potatoes and dice them into 2-centimeter cubes. Place them in a saucepan with the chicken stock, bay leaf, paprika, a pinch of salt and a pinch of pepper for 12 to 15 minutes until tender.
2. Strain the potatoes and save both the potatoes and the cooking broth.
3. Using a food processor, blend the cooked potatoes with 100 milliliters of 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. Pour into a rectangular dish and refrigerate for 12 hours.
5. Meanwhile, blend the broth until a smooth and uniform sauce is achieved. Add the Ganjang and set aside until ready to serve.

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.

Presentation
1. Once the potato purée is cold and compact, cut it into 2-centimeter cubes and heat them in a saucepan over low heat together with the Ganjang sauce. Serve the potato cubes with the sauce in a soup plate and garnish with crisp garlic slices and Fleur de sel.

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