(Source from Reuters/Alamy)

In Western cooking, sauce means liquid seasoning, and etymology means salt, derived from the Latin word Sal. Sauce plays an important role in enhancing appetite and combining ingredients in the cooking process by giving nutrients, taste, and color to the dish. It is no exaggeration to say that the life of a dish is determined by the taste of the sauce. In Western cuisine, meat is the center of the meal, so you should prepare a recipe and a sauce that goes well with it. In addition, in recent years, Western culture has developed called ‘dipping sauce’. Dipping potato chips and taco chips is a typical example, but you should be very careful about “double dipping” (dipping the sauce back into your mouthful). Although there may be individual differences, there are more people who think it negatively than in the East due to hygiene reasons. If you look at the sauce, it can be largely divided into two types: French and Anglo-American. The French style uses broth, milk, and cream to enhance the taste of the ingredients by harmonizing with the main ingredients and compensating for the shortcomings of the ingredients, while the British American style usually adds spices to vinegar to create a stronger taste. Examples include Worcester sauce, ketchup, and Tabasco sauce. These vinegar base sauces are also called seasonings. In the Anglo-American world, the broth-based sauce without vinegar is called gravy sauce. The French sauce is divided into five types: Beshamel, Belute, Espanyol, Hollandaise, and Tomato, which are used in traditional Western and light Western restaurants and are soft but thick and thick in classical French style.
In Japan, soy sauce and Japanese soybean paste are representative sauces. Traditionally, because of the hot and humid climate, storage methods using salt, soybean paste, soy sauce, and vinegar have developed. The frequency of cooking and eating food is lower than that of Korea and China, and because of the food culture, Japanese food generally contains a lot of soy sauce and salt. In addition, there is a culture of enjoying raw food, which is good to eat while maintaining the original taste of the ingredients as much as possible, and it is known that vinegar was used a lot to avoid food poisoning. In addition, after the creation of pork cutlet during the Meiji period, viscous and sweetened pork cutlet sauce made based on Worcester sauce appeared, and yakisoba sauce, okonomiyaki sauce, and takoyaki sauce were born. Oyster sauce is known in China and Hong Kong, and in China, there are a series of Chinese red pepper paste, chunjang, red pepper oil, and Chinese-style red pepper paste. In 1888, Lee Geum-sang of Zhuhai, Guangdong Province, adjacent to Macau, invented oyster sauce based on the rich taste of the soup that comes from salted and dried oysters used as condiments in Guangdong. In 1902, Igeumgi Co., Ltd. was established in Macau, and in 1932, a branch was established in Hong Kong, and oyster sauce became popular. This oyster sauce has the advantage that it goes well with any food.

(Source from Reuters/Alamy)
Korea’s representative sauces are red pepper paste, soybean paste, and soy sauce. Red pepper paste is made by adding chapsal powder to the malt-sliced water to make jangbap, then adding red pepper powder and fermented soybean lump powder, sealing it, and fermenting it naturally in the shade. In addition, the taste varies depending on taste, region, and ingredients, and Sunchang-gun, Jeollabuk-do is famous. The derived sauces include red pepper paste mixed with vinegar, sugar, and cider, and ssamjang made by mixing red pepper paste, soybean paste, sesame oil, and garlic with honey, starch syrup, cider, and sugar water.
The main uses of red pepper paste are stir-fried, soup, soup, bibimbap, and tteokbokki. If you put it in soup or soup, the soup becomes sweet. Korean food is characterized by a preference for hot dishes as opposed to Japanese food. Examples include hot pot bibimbap and kimchi stew. Also, there is an ingredient that cannot be left out in Korean cuisine: garlic. Korea competes for 1`2nd place in per capita garlic consumption in the world. That’s how much garlic is added to almost all foods. Recently, red pepper paste rose sauce has become a hot trend as a combination of red pepper paste and cream cheese, and is mainly used in tteokbokki, fusion dishes, and pasta. Originally called rosé sauce, it is a combination of cream sauce and tomato sauce in Italy, and in Italy, the mixture of sauce is not desirable, so there are not many foods called rosé in the country. The way to create another source by combining various sources from each country is very vast, and it can be seen that there is an infinite possibility of which source will bring about a craze.

Chang Young Choi

ASIA JOURNAL

Recently, I felt that I didn’t have time to invest in myself because I had a busy life, so the first thing I chose was food while thinking about what I could simply choose for my health. The company I found was Vurtle, who made vegetarian sauce, because I wanted to choose better food when I ate food, although I had less time to exercise in the busy modern era. CEO Vurtle talked about the vegan sauce he developed. While he was thinking about what kind of business to start while doing various part-time jobs as a college student, he came across vegan food while traveling abroad. However, since there were not many vegan food-related companies in Korea, market research was conducted, and users were investigated what vegan food they wanted to eat and what inconveniences they might feel. As a result, it was discovered that Korea often makes and eats at home, and to this end, it was investigated what vegan sauce users needed. It is said that they have begun to look for inconveniences for consumers. As a result, despite the fact that there are many vegan foods that are usually made in Korea, there are things that are difficult to replace what they have eaten. So, he started developing vegetarian seasonings and developed them into sauces. This sauce development takes into account the user experience and is known to have been produced in consideration of the variety of vegetables and ingredients that are eaten a lot in Korea. We investigated that the way vegan food is usually made and eaten, and based on this, we developed the sauce focusing on the user experience. In Korea, there are many ingredients because of the developed vegetable culture, but it was important to save the taste to replace what you ate before. Accordingly, at first, vegetarian condiments were developed and then developed into sauces. Previous seasonings were cumbersome to use, but changing to sauce made it easy for users to use. What Vurtle pursues is to eat vegan food healthy and deliciously and a healthy eating habit.

There are various reasons for choosing vegan. It may be a matter of individual beliefs, and some people choose vegan for their health. However, most of the recent vegan foods in Korea are more stimulating and often have a strong taste by adding high salinity to replace existing animal ingredients and sauces. Therefore, there are cases where veganism is started due to dieting, but on the contrary, it does not have a positive effect. And even if plant-based materials are used, chemical components are often pursued. However, Vurtle uses vegetable ingredients that are good for health and makes it as healthy as possible by excluding chemical ingredients as much as possible. Vegan food is difficult to taste, so I think it has to be a really good sauce and food to be recognized by people, so Vurtle products are manufactured differently depending on the type of sauce, cooking method, and eating method. For example, oyster sauce uses raw oysters to create oyster flavor, but it was confirmed that it had little oyster scent and a true port flavor when eaten, and the Vurtle team always made Vurtle’s oyster sauce by referring to various papers. Vurtle is making products through various experiments and studies to maximize the taste and aroma of sauces. Vurtle is hosting year-end parties at the end of the year The reason is that Vurtle vegetarian sauce enables dishes that have never been challenged with vegetarian sauce so that consumers can eat a variety of delicious vegetarian foods, and other purposes are market ancestors. With this result, Vurtle is sharing on social media a combination of making more delicious food using Vurtle’s sauces. In the future, we plan to launch various products considering that people’s lifestyles are changing around more convenience foods.

We always actively reflect consumer needs and trends and strive to increase product diversity. In particular, I think the priority is to improve the quality of the product by using healthier and fresher ingredients. In addition, we will strengthen communication and communication with consumers by utilizing various online channels, and increase brand awareness and value. He said that he will continue to make efforts to provide more innovative products and services.
Vurtle is always pursuing various attempts and challenges. It was said that it would like to convey the taste and value of Vurtle to more consumers through more active development.

▲ Vurtle inc
▲ Brand : Vegener
▲ CEO : CHANG-EON LEE
▲ https://www.instagram.com/vurtle/
▲ Vurtle123@gmail.com
▲ +82-10-2026-4886