FAQ

Every sauce is made by Jake Park, a chef with 19 years in professional kitchens. He spent years developing these recipes before any of them made it into a bottle, and he still makes every batch himself.

In our own commercial kitchen in Port Melbourne, Victoria. We cook fresh batches every week, so what lands on your table hasn't been sitting in a warehouse for months.

Unopened, keep them somewhere cool and dry, out of direct sunlight, and use them by the best before date on the bottom of the bottle. Once a bottle is open, keep it in the fridge to keep everything tasting the way it should.

Yes. Once a bottle is open, keep it in the fridge and use a clean, dry spoon each time you reach for it. That small habit keeps the flavour fresh and the bottle good for longer.

Green Chilli Ssamjang, Smoky Gochujang, Hot Bae and Tiger Crunch are all vegan. Honey Pepper Ganjang is vegetarian. Kimchi Relish contains seafood.

Honey Pepper Ganjang, Tiger Crunch and Kimchi Relish are gluten-free. For the rest of the range, the allergen line on the bottle and individual product page is always your most accurate guide, so have a quick look before you cook.

We don't use any nuts in our sauces. If you have a serious nut allergy, please check the allergen line on the bottle and the product page first, just to be sure.

Allergens change from sauce to sauce, and the full list is printed on every bottle and shown on each product page. As a general guide, several contain soybean, wheat, sesame and sulphites, and they're made on equipment that also handles eggs, nuts, milk, shellfish and fish. If you have a serious allergy, always check the specific sauce before using it.

• Honey Pepper GanjangNo heat
• Smoky GochujangMild to medium
• Tiger CrunchMild
• Kimchi RelishMild
• Green Chilli SsamjangMedium to hot
• Hot BaeMedium to hot

Every product page shows the heat level too, so you can pick the one that suits you.