The Spice Tailor Korean BBQ Sauce Kit

Cook a restaurant quality dish in minutes with our easy-to-use sauce kit. Simply follow the easy 3-step instructions inside the pack and have a Korean BBQ dish on the table in just 10 minutes.

Inspired by Korean restaurant versions of the dish, our Korean BBQ kit layers the mouth-watering spice of red chilli paste and Szechuan pepper and the sweetness of brown sugar and pear juice with truly delicious results. This spicy-sweet Korean BBQ sauce pairs beautifully with chicken, beef, pork or vegetables. If you're looking for an extra flourish, garnish with fresh diced chilli and toasted sesame seeds.

Our Asian Sauce Kits are easy to use and come tailored with whole spices for distinctive flavour, a base sauce and main sauce. Drawing inspiration from Asian home cooks and chefs, we have layered the ingredients in our sauces step-by-step to create delicious depth of flavour.

Serve this Korean BBQ dish with rice, bao buns or lettuce wraps for a deeply flavourful Korean-inspired meal.

• A Korean BBQ sauce kit
• Ready in 10 minutes
• Easy 3-step kits complete with whole spices, base sauce and main sauce
• No artificial preservatives, colours or flavours
• Serves 2-3 people
• Suitable for vegetarians
• 3 simple steps
• Ready in minutes

Country of origin India

This pack contains approximately 2 portions

3 Simple steps

• Heat spices
• Add fresh ingredients and base sauce
• Stir in main sauce and simmer

Please ensure food is fully cooked and piping hot throughout before serving. Not suitable for microwave use.

Bits to buy
300g protein or veg of your choice
E.g. skinless, boneless chicken, tofu, seafood or vegetables
1/2 Medium red onion
1 Red pepper
1 Bunch of spring onions
For restaurant-style crispy chicken, you'll also need 200g of cornflour
From your cupboard
1 Tbsp vegetable or olive oil

Tailor to Taste
Use these handy tips to customise your dish:
- Add some fresh diced chilli for an extra kick.
- Add toasted sesame seeds for a nutty finish.
- Add a dash of oyster sauce for a hit of umami.
- Try adding some pulled slow cooked meat to the cooked sauce and use as a filling for bao buns or lettuce wraps.

Package type Sleeve

Recycling information Pouch - Do Not Recycle; Sleeve - Recycle

Full Product Name: A sweet & savoury Korean style BBQ sauce with spices in individual pouches.

Storage: Store in a cool, dry place. Once opened refrigerate and consume within 3 days.

Safety Warning: Do not use if pouch is bloated or leaking.

Usage: 2 Servings

Additional Information: The Spice Tailor trademarks, designs and logos appearing on this pack are owned by the Premier Foods Group.

Tomato Purée (22%), Pear Purée, Soy Sauce (Water, Soya Beans, Wheat, Salt), Sesame Oil, Brown Sugar, Water, Sugar, Black Vinegar (contains Wheat), Garlic, Ginger, White Miso Paste (Water, Soya Beans, Rice, Salt), Cornflour, Dried Red Chilli, Kashmiri Chilli Powder, Dried Whole Spices (Red Chilli, Fennel Seeds, Star Anise, Black Pepper), Sunflower Oil, Ground Spices, Ground Szechuan Pepper

May Contain Celery, May Contain Milk, May Contain Mustard, May Contain Nuts, May Contain Peanuts, Contains Sesame, Contains Soya, Contains Wheat. May also contain Celery, Milk, Mustard, Nuts and Peanuts.

Suitable for Vegetarians

Korean BBQ
Cooking Instructions: cut your chosen protein or vegetables into generous pieces.

1. Heat 1 tbsp oil in a wok or large frying pan, add the spices and cook for 20 seconds (use the chilli from spice pouch for extra heat).
2. Add the protein or vegetables and brown lightly (if using fish, or seafood, hold this back and add this along with the main sauce in step 3). Add the red onion (chunky dice), red pepper (chunky dice) and spring onion (top and tail: 4-5cm pieces). Then, add the base sauce and simmer for 1-2 minutes.
3. Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or vegetables are cooked through.

Follow these instructions to get a crispy coating:

1. Add the diced chicken and the base sauce to a bowl and leave to marinate for 5 minutes.
2. Heat 1 tbsp of oil in a small pan, add the spices and cook for 20 seconds. Then add diced red onion (chunky dice), pepper (chunky dice) and spring onion (top and tail: 4-5cm pieces) to cook for 1 minute.
3. Toss the marinated chicken in the cornflour and in another pan shallow-fry in oil until crispy, golden brown and cooked through. Set aside for a minute.
4. Pour the main sauce onto the vegetables and bring to a simmer for 1-2 minutes. Toss the crispy chicken through the hot sauce and serve.

Serves 2-3 with rice or noodles. Please ensure food is fully cooked and piping hot throughout before serving. As appliances may vary, these are guidelines only. If you don't like whole spices, grind these in a pestle and mortar and add them at step 3, or for crispy chicken, at step 4 (before simmering). Alternatively, if you left the spices whole, remove them with a spoon before serving.

• Whole spices for distinctive flavour
• Black peppercorn for heat
• Whole red chilli for clean heat
• Star anise for sweet anise warmth
• Fennel seeds for a sweet liquorice flavour