This is the sixth 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

Wild Mushroom Salad

Ingredients: (serves 4)

For the salad:
200 grams of small saffron milk cap mushrooms
35 grams of extra-virgin olive oil
20 grams of anise bread
12 grams of toasted pine-nuts
20 leaves of curly endives
30 grams of Ganjang
4 grams of salt
2 grams of freshly ground black pepper
10 millimeters of liquid of mushroom emulsion with xanthan gum

For the mushroom emulsion:
100 grams of saffron milk cap mushrooms
1 gram of xanthan gum
45 grams of extra-virgin olive oil
50 grams of glycerin
30 grams of Ganjang

Preparation
For the sautéed mushrooms:
1. Clean the mushrooms 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. 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 olive oil for 10-12 minutes until completely tender.
2. Add the Ganjang and allow to cook another five minutes until the mushrooms absorb the scent of the sauce and release their liquid. Strain the mushrooms and keep the resulting liquid. The mushrooms themselves may be used for another dish.
3. Whisk the liquid with the xanthan gum and set aside 10 millimeters 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.

Presentation
1. On a serving plate, place one spoonful of the mushroom emulsion. Over the emulsion, arrange the sautéed mushrooms and dress them with the mushroom sauce. Present the dish with a few very clean leaves of curly endives or lettuce, toasted pine-nuts and with the anise bread cut into small cubes.

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