This is the 13th 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 health-conscious company that's helping to bring fermented soy sauces, soy pastes and pepper pastes to the world.

Doenjang (Soy Bean Paste)

Main ingredients:
soybeans, salt and water

- It naturally enhances and balances the flavor of your dish.
- It has a creamy, salty, nutty and intense flavor that combines particularly well with eggs, pork and vegetable oils.
- It's appropriate for vegetarian diets, as it has 100 percent vegetarian ingredients.
- There's no MSG added.
- There're no artificial colors.
- There're no preservatives.

Size
460 grams

Shelf life
18 months

Egg and Tuna with soy bean paste foam

Ingredients: (serves 4)
For the soy bean paste foam:
110 millimeters of water
40 grams of Doenjang soy bean paste
1.7 grams of xanthan gum
150 grams of egg whites
1 liter siphon
1 gas cartridge of nitrous oxide

For the tuna-oil emulsion:
80 milliliters of oil from canned tuna in olive oil
40 milliliters of water
5 grams of glycerin

Other:
4 eggs, 70 grams each

Preparation:
For the slow-cooked eggs:
1. Slow-cook the eggs at a controlled temperature of 65 degrees Celsius for 45 minutes. You may do this using a steam oven or you can sous-vide the eggs. Remove the eggs from the oven and set aside until ready to serve.

For the soy bean paste foam:
1. Using an immersion blender, blend the water with the soy bean paste until well-mixed. Strain the resulting liquid to make sure no solids remain.
2. Once strained, add the xanthan gum and blend until a dense cream forms.
3. In a bowl, beat the resulting cream with the egg whites. Pour this mixture into the siphon, close it and charge it with the gas cartridge. Keep the siphon in a bain-marie at 65 degrees Celsius.

For the tuna-oil emulsion:
1. Using a blender, blend the olive oil from the canned tuna with water and glycerin until it forms a thick, smooth and uniform emulsion.

Presentation:
1. On a presentation platter, place a tablespoon of the tuna-oil emulsion. Over the emulsion serve the soy bean paste foam, and over the foam place the slow-cooked egg with the shell removed.
2. Finish off the dish by scattering some salt over the egg.

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