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Korean style BBQ stir fry sauce
Greenveil's read: consider avoiding.
- High
- Water40%—›
- Soy Sauce25%—›
- Water15.6%—›
- Soya bean4.7%—›
- Wheat2.3%—›
- Salt2.3%—›
- Demerara Sugar17.5%—
- Gochujang Style Chilli Paste10%—
- Red chili pepper5.4%—
- Rice Flour2.3%—›
- White Wine Vinegar1.2%—
- Caster Sugar0.6%—
- Salt0.3%—›
- Water0.1%—›
- Black Beans<0.1%—›
- Rice Wine<0.1%—
- Glucose Syrup<0.1%—›
- Yeast Extract—›
- From Barley—›
- Wheat Flour—›
- Sunflower Oil—›
- Acidity Regulator—
- E330—
- Rice Vinegar3.8%—
- Ginger1.9%—›
- Thai Garlic Paste0.9%—
- Garlic0.5%—›
- Sugar0.2%—›
- Salt0.1%—›
- Acidity Regulator0.1%—
- E2600.1%—
- Red chili puree0.5%—
- Modified corn starch0.2%—›
- Salt0.1%—›
- Natural Flavouring<0.1%—
- Rapeseed Oil<0.1%—›
- Acidity Regulator<0.1%—
- E330<0.1%—
- Colour—
- E160c—
- Cinnamon—›
Show original label text
Water, Soy Sauce (25%), (Water, Soybeans, Wheat, Salt), Demerara Sugar, Gochujang Style Chilli Paste (10%), (Red Chilli, Rice Flour, White Wine Vinegar, Caster Sugar, Salt, Water, Black Beans (Soya), Rice Wine, Glucose Syrup, Yeast Extract (from Barley), Wheat Flour, Sunflower Oil, Acidity Regulator: Citric Acid); Rice Vinegar, Ginger Purée, Thai Garlic Paste (Garlic, Sugar, Salt, Acidity Regulator: Acetic Acid), Red Chilli Purée, Modified Maize Starch, Salt, Natural Flavouring, Rapeseed Oil, Acidity Regulator: Citric Acid; Colour: Paprika Extract; Cinnamon.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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