Wetherspoon Korean Sauce Dip: calories and sugar by portion, age and sex

Nutrition information: Wetherspoon Korean Sauce Dip

Nutrition figures are Wetherspoon’s UK published data, per dish as served. Wetherspoon rounds grams to whole numbers, so Boone works fat, saturates, carbohydrate, sugars, protein and salt back from the published reference intake percentages to one decimal place. Fibre is shown as published.

Wetherspoon Korean Sauce Dip is high in free sugar for a young child

Wetherspoon Korean Sauce Dip contains 20g of free sugar, which is 105% of the daily limit for a child aged 4 to 6.

Adult daily reference intakes (Reference Intake, RI)

Where the sugar comes from: Wetherspoon Korean Sauce Dip

Effectively all 20g counts as free sugar, or about 5.0 teaspoons against the daily limit. Any naturally occurring sugar is too small to change the figure.

Free (added) sugars come from

• glucose, molasses, sugar, syrup in the Korean style BBQ sauce

NHS daily free sugar limits: 30g for adults and children 11+, 24g age 7 to 10, 19g age 4 to 6. Sources are read from the published ingredient list for each component. Whole fruit and lactose deductions are Boone estimates; Wetherspoon publishes total sugar only.

Processing and additives: Wetherspoon Korean Sauce Dip

Wetherspoon Korean Sauce Dip is made from a single bought-in component. Reading the ingredient list closely, it contains acidity regulators, colours, modified starches and preservatives. These are not there to add nutritional value. They make industrial production and distribution possible.

Boone classifies Wetherspoon Korean Sauce Dip as NOVA group 4, ultra-processed, based on the industrial ingredients named above. NOVA groups foods by how far they are from their whole-food form, not by how nutritious they are. A group 4 food is not automatically unhealthy, and a group 1 food is not automatically healthy. Read from the published ingredient list, retrieved 3 October 2026.

Ingredient count by order: Wetherspoon Korean Sauce Dip

The 5 manufactured ingredients

citric acid, glucose, modified starch, plain caramel, potassium sorbate.

The 18 raw ingredients

alcohol, cayenne pepper, dried red bell pepper, garlic puree, ginger puree, lemon juice concentrate, molasses, red chilli puree, red pepper puree, salt, soya bean, soya sauce water, spirit vinegar, sugar, sunflower oil, tomato puree, water, wheat.

What those ingredients are, by type

Boone counts every distinct named ingredient on Wetherspoon’s published component lists, including sub-ingredients, and removes duplicates, so salt appearing in four components counts once. Additive class names are dropped and the named substance kept, so “stabiliser (guar gum)” counts guar gum once, and the vitamins and minerals added to fortified flour are not counted separately. Raw covers whole foods and basic kitchen staples such as flour, sugar, salt and oil. Manufactured covers substances that only exist as an output of industrial processing. Where Wetherspoon lists more than one approved supplier recipe only the first is counted, so every figure here is a minimum.

Allergen information: Wetherspoon Korean Sauce Dip

Contains = declared by Wetherspoon for this dish. May contain traces = a precautionary warning on one of the published component ingredient lists. Cereals containing gluten are split by grain where the ingredient list names it. Wetherspoon kitchens handle all 14 major allergens and share equipment and fryers, so no dish can be guaranteed allergen free. Taken from Wetherspoon’s UK allergen and nutrition service, retrieved 3 October 2026. Recipes change; always check with the pub before ordering if you have an allergy.