This is the eighth 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 With Vinegar

Main ingredients
soybeans, salt, water, wheat, Sempio brown rice black vinegar, lemon

- May be used like vinegar for salad dressing
- Appropriate for vegetarian diets (100 percent vegetarian ingredients)
- No MSG added
- No artificial coloring
- No preservatives

Size
250 milliliters

Shelf life
18 months

Sardine escabeche

Ingredients: (serves 4)
For the sardines and the escabeche marinade:
16 sardines
2 green onions
2 carrots
1 leek
8 whole peppercorns
1 spring of thyme
100 milliliters of Jang with Vinegar
100 milliliters of sherry vinegar
300 milliliters of extra-virgin olive oil (with 0.4 percent acidity)

Preparation
1. Wash the sardines, removing the innards and scales. In a frying pan with olive oil over a high flame, fry the sardines for just a few seconds on each side. Remove the sardines from the pan, lower the flame, and sauté the finely julienned carrots, onions and leeks in the same pan, adding the sprig of thyme and the peppercorns. Use additional olive oil if necessary.
2. When the vegetables are just tender, add the Jang with Vinegar and the sherry vinegar. As soon as the strong vinegar scent has evaporated, remove from heat, add the sardines to the still-hot pan and allow them to soak up the taste of the escabeche.


Presentation
1. Place the sardines and vegetables into glass jars and conserve until ready to serve. Escabeche may be served warm or cold.

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