# Beksul Spicy Bulgogi Sauce for Pork  韓國辣烤豬肉酱 840g

-   [Description](#tab1)
-   [Ingredients](#tab2)
-   [Nutrition Information](#tab3)

-   **Description** Beksul Spicy Bulgogi Sauce for Pork 韓國辣烤豬肉酱 840g. A pot of delicious bulgogi sauce, sourced from Korea, perfect for spice lovers out there!
    
    **Tuk Tuk Method**: Simply enjoy as a marinade for pork!
    
    **Storage**: Keep in a cool, dry place and avoid direct sunlight.
    
-   **Ingredients**: Red Pepper Paste (Corn Syrup, Wheat Flour, Red Pepper Seasoning, Defatted Soybean, Salt), High Fructose Corn Syrup, Soy Sauce (Water, Hydrolyzed Soybean Protein, Salt, High Fructose Corn Syrup, Defatted Soybean, Wheat, Cooking Rice Wine, Koji (Barley)), Sugar, Water, Red Pepper Seasoning (Water, Red Pepper Powder, Salt, Garlic Powder, Paprika Powder, Glucose), Pear Puree (Pear, Antioxidant (E300))(5%), Apple Puree (Apple, Antioxidant (E300))(4%), Garlic, Salt, Cooking Rice Wine, Flavour Enhancer (E627, E631), Red Pepper Extract, Black Pepper Powder, Acidity Regulator (E330), Colour (E160c), Thickener (E415), Capsicum Oleoresin.
    
-   **Nutrition Information**:
    
    **Typical Values**
    
    **Per 100g**
    
    Serving
    
    100g
    
    Energy
    
    743KJ / 175kcal
    
    Fats
    
    0.7g
    
    _of which saturates_
    
    0.2g
    
    Total Carbohydrate
    
    39.9g
    
    _of which sugar_
    
    27.8g
    
    Dietary Fibres
    
    2.3g
    
    Protein
    
    3.5g
    
    Salt
    
    6g
    
    **Allergen Information**: Contains Soybean, Wheat and Barley.

## Details

- **Price:** 4.95 GBP
- **Vendor:** CJ Beksul
- **Type:** Cooking Sauce
- **Tags:** CJ Beksul, cookingsauce, food, Korean, offers, products, sauce

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 4.95 GBP | In stock |

## Images

- Beksul Spicy Bulgogi Sauce for Pork  韓國辣烤豬肉酱 840g | Tuk Tuk Mart

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> Source: [Tuk Tuk Mart](tuktukmart.co.uk/products/beksul-spicy-bulgogi-sauce-for-pork-韓國辣烤豬肉酱-840g)
> Updated: 2026-04-20