Tangy; and Creamy but plant-based.
KUME Gochujang Sauce is tangy, creamy and just the right amount of spicy—fermented Korean depth in a smooth, drizzle-ready form. Toss it on rice bowls, slather it on sandwiches, mix it into dressings/marinades, or straight-up dunk your fries in it. No rules, just ridiculous flavour.
Probiotic & Plant-based
Ingredients
Soft tofu (water, soybeans (non-gmo), calcium sulphate), Gochujang (fermented red pepper paste) (corn syrup, red pepper seasoning (red pepper powder, water, salt, garlic, onion), wheat flour, water, salt, wheat, red pepper powder, cooking rice wine, rice, monosodium glutamate, koji), Grapeseed oil, Aquafaba, Rice vinegar, Doenjang (fermented soybean paste) (water, soybean, wheat flour, salt, wheat, distilled alcohol, vegetable seasoning (water, soy sauce, sugars (glucose, maltodextrin), yeast extract, vegetable extract (onion, radish, garlic, cabbage, green onion, ginger, bokchoy, brown mustard, carrot), salt, soybean paste powder, kelp extract, shiitake mushroom powder, vitamin c, xanthan gum), defatted soybean powder, koji, disodium guanylate, disodium inosinate, soybean power), Dijon mustard (water, mustard seed, white vinegar, salt, citric acid, sulphites), Organic cane sugar, Garlic.
Contains: Barley, Mustard, Soy, Wheat.
