Korean BBQ Sauce
Serving Size 1 OZL
| Amount per serving | |
|---|---|
| Calories | 62 |
| Calories from Fat | 8 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 0.9g | 2 | Tot. Carb. 13.7g | |
| Sat. Fat 0.1g | 0% | Dietary Fiber 0.2g | 1 |
| Trans Fat 0g | Sugars 12.5g | 10 | |
| Cholesterol 0mg | Protein 0.2g | ||
| Sodium 576.3mg | 25 | ||
Ingredients
Soy Sauce (Organic Whole Soybeans, Water, Sea Salt, Organic Distilled Sake (Water, Rice, Aspergillus Oryzae), Aspergillus Oryzae ), Fair Trade Light Brown Sugar (Organic and Non-GMO, Gluten Free, Vegan and Kosher.), Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Diluted with Water to 4% Acidity), Gochujang Pate (Halal) (Pancake Syrup (Corn Syrup, Water, Contains 2% or Less of Salt, Preservatives - Potassium Sorbate, Sodium Benzoate and Benzoic Acid, Cellulose Gum, Caramel Color, Sodium Hexametaphosphate, Natural and Artificial Flavors, Phosphoric Acid), Vegetable Miso Base (Miso (Filtered Water, Organic Whole Soybeans, Cultured Rice, Sea Salt), Water, Canola Oil, Miso (Filtered Water, Black Soybeans, Cultured Rice, Sea Salt), Yeast Extract, Salt, Sesame Oil, Garlic Powder, Carrot Powder, Sugar, Ginger Powder, Onion Powder, Chili Powder. Manufactured In A Facility That Also Uses Egg, Wheat, And Fish Ingredients.), Korean Red Pepper Powder, Tamari Soy Sauce (WATER,SOYBEANS,SALT,SUGAR,ALCOHOL,VINEGAR,LACTIC ACID. VEGAN.), Water, Garlic), Minced Ginger, Water, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Corn Starch, Pure Sesame Seed Oil, Garlic
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.