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Spicy Bulgogi Sauce

$8.00

15 oz bottle

If you want to recreate your spicy pork BBQ at a Korean restaurant experience, then this bottle is the way to do it! It’s delicious on pork ribs, chicken wings, salmon - you name it! It's full of bold flavors and has the perfect combination of sweet and spicy. Click on this item to see the full description.

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Description: What does it taste like? Savory soy umami, somewhat sweet and spicy*, nutty, garlicky with a touch of tartness. In Korean they call Spicy Pork BBQ “Jeyuk Bokkeum” or “Dwaeji bulgogi”. Whatever you call it, it’s fantastic on pork ribs, pork chops or pork belly. The trick is to marinate overnight. All-natural, vegan ingredients.

*The heat level is medium spicy. Adventurous eaters may not find it hot enough in which case, you can try dipping it in our gochujang sauce.

Ingredients: Soy Sauce (Water, Soybeans, Salt), Sugar, Water, Tapioca Syrup, Brown Rice, White Distilled Vinegar, Granulated Garlic, Red Pepper Powder, Minced Garlic, Salt, Apple Juice Concentrate, Toasted Sesame Seeds, Toasted Sesame Oil, Granulated Onion, Black Pepper, Ground Ginger, Garlic, Onion.

Allergens: Contains Soy and Sesame.
Certifications: Non GMO Project Verified, OU Kosher Certified and gluten free GFCO certified.
We Love You

We Love You

We Love You, formerly We Rub You, was created in 2011 by Korean American sisters (and best friends!) Ann and Janet Chung. Daughters of South Korean immigrants and Texas natives, they eventually made their way to NYC. Here Ann and Janet hosted countless barbecues where Korean, Texan and NY cultures collided into a fantastic mash-up of Korean togetherness, Southern hospitality and NY chutzpah. They witnessed how much their friends enjoyed Korean BBQ and it inspired the sisters to launch their upstart Korean BBQ sauce company. “We want to share with you the very best of Korean flavors. We bottle our sauces knowing that our family recipes aren’t just ours. They’re a throwback to our ancestors, a modern Korean-American mash-up and now a collaboration with you. Thanks for cooking with us!”

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