Korean style BBQ stir fry sauce
Prefix 503 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.05 g | 0% |
| Carbohydrate | 26.0 g | 10% |
| of which sugars | 26.0 g | 29% |
| Fibre | 0.70 g | — |
| Protein | 2.4 g | 5% |
| Salt | 4.6 g | 76% |
Open Food Facts, ODbL, record updated 3 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Soy Sauce (25%), (Water, Soybeans, Wheat, Salt), Demerara Sugar, Gochujang Style Chilli Paste (10%), (Red Chilli, Rice Flour, White Wine Vinegar, Caster Sugar, Salt, Water, Black Beans (Soya), Rice Wine, Glucose Syrup, Yeast Extract (from Barley), Wheat Flour, Sunflower Oil, Acidity Regulator: Citric Acid); Rice Vinegar, Ginger Purée, Thai Garlic Paste (Garlic, Sugar, Salt, Acidity Regulator: Acetic Acid), Red Chilli Purée, Modified Maize Starch, Salt, Natural Flavouring, Rapeseed Oil, Acidity Regulator: Citric Acid; Colour: Paprika Extract; Cinnamon.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy sauces”: 1.00 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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