South Korea is planning to launch its first barbecued product this year, as the country tries to revitalise its image after a long drought in the form of the controversial “soy sauce war”.

It has been six years since South Korea’s national barbecue season ended and many of its residents say they have been left disappointed and resentful after years of being forced to make a dish that they thought was superior to the country’s national dish.

The sauce is made with soy sauce, and the South Korean government hopes to produce a product that is as similar to the Korean BBQ sauce as possible.

There are some concerns that South Korea could be forced to ban the sauce due to health concerns.

According to Yonhap News Agency, the Seoul government has agreed to develop the sauce for South Korean consumers.

The sauce will be made from fermented soybean protein and is being made using a process called “barbecue processing” in a lab in a plant in South Korea, the Korea Times reported.

The soy sauce is said to have a strong taste and aroma that is similar to that of barbecue sauce.

It is made using fermented soybeans and vinegar that are used to make the sauce, which is made from the soybeans, vinegar, sugar, yeast and water, Yonhap said.

In its launch plan, the South Korea government is also planning to make its own barbecue sauce by making the soy sauce from its own soybean flour.

The South Korean BBQ Sauce will be available in the coming months at retail stores and restaurants, and restaurants can order the sauce online through its online ordering portal.

Yonhap reported that the Korean barbecue sauce will have a spicy, sour, earthy taste and that the sauce will not taste bitter.

It will be sold at a range of prices ranging from around 100 US dollars ($130) to $1,500 ($4,100) per 100 grams (2.2 ounces).

South Korea has had a string of high-profile BBQ disasters, including a 2013 barbecue at a popular restaurant that killed five people and injured many others.

Some South Koreans have questioned why the country has not started making more barbecue sauces, citing that they cannot be sold online in large quantities in a country with such a large population.

“I don’t think South Korea has the resources to create a sauce from the ground up,” said Joo-Young Park, an associate professor at Seoul National University’s department of food sciences.