• New

    Enoki Mushroom

    Enoki Mushroom

    100g
    AED 2.10

    Enoki Mushroom

    AED 2.10
  • New

    Sesongy, King Oyster Mushroom

    Sesongy, King Oyster Mushroom

    200g
    AED 4.20
  • New

    Snow White Mushroom

    Snow White Mushroom

    150g
    AED 4.20
  • New

    White Mushroom

    White Mushroom

    250g
    AED 8.40

    White Mushroom

    AED 8.40
  • 마른목이버섯

    Dried Tree Ear Mushroom (Black Fungus)

    100g
    AED 11.55
  • New

    양상추

    Iceberg Lettuce

    1Kg,1Kg
    AED 18.74

    양상추

    AED 18.74
  • AED 176.40

    건취나물

    AED 176.40
  • AED 21.00
  • 맛느타리버섯 (소포장)

    Nutari has a midle taste,It’s great sautéed with other vegetables. Neutari contain a lot of water, so often it is first blanched then sautéed in Korean cuisine. Hpw to store: Because of the moisture content of this mushroom, it becomes very stringy and tasteless if you freeze and thaw—so don’t freeze them and keep them in refrigerator wrapped in paper towels. Neutari changes colors and starts losing its aroma and flavor very rapidly, so if you need to keep them for more than two days, blanch and then store in the refrigerator.

    200g
    AED 21.00
  • 갈색 양파 (스페인)

    This is the most widely used onion. With its a pungent aroma and strong flavour it is a good all-round onion. Onions can be roasted, grilled, pickled, caramelized, battered and deep-fried, sliced thinly or chopped and served raw in salads, sandwiches, dips, or as a garnish.

    AED 4.20
  • 피망 초록 (중국)

    They are harvested before they are fully ripe and then continue to initially turn yellow and then red if they are left on the plant to mature. They are slightly bitter in taste and crunchy in texture and they never have the sweet aftertaste like red, yellow and orange ones.

    AED 8.40
  • 건 도라지

    Doraji has an herb-like bitterness that is very earthy and subtly pleasant. It is a well-loved root vegetable in Korea. Similar in appearance to ginseng roots, they are meaty but have crunchiness also. It’s used as an important ingredient in bibimbap, as well as a side dish (namul). Doraji are sold both fresh and dried. you’ll need to soak them in cold water overnight (for 8 to 12 hours) first. You can make a spicy side dish (dorajimuchim) or stir-fry (dorajibokkeum) with them.

    1Kg,1Kg
    AED 257.25

    건 도라지

    AED 257.25
  • AED 126.00
  • 생강 (중국)

    Its distinctively sweet, yet spicy flavor is very versatile, with many uses ranging from Asian cuisine to baking. Use ginger for flavour in stir fries, salads, soups and marinades. Add to food at the end of cooking as ginger loses its flavour the longer it cooks. Use in marinades or grate to make tea.

    AED 6.30

    생강 (중국)

    AED 6.30
  • 적상추 (소포장)

    Leaves are very delicious with excellent flavor, good for salad and cooking. Red leaf lettuce is loaded with vitamins and minerals while low in calories. It’s nutrient profile is comparable to other lettuces. Korean lettuce wraps (ssambap) are perfect little packages made of boldly flavored seasoned meat, rice, a zingy sauce (ssamjang) and a crisp, cool leaf vegetable. Flown by Air.

    Cook Notes:
    This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats.

    200g
    AED 21.00
  • 오이맛고추

    Korean cucumber chili it’s the hottest chili pepper in Korea and has the strongest fiery flavor, contains more capsaicin than other typical chili peppers (even more than jalapeño peppers!) . Rich in capsaicin and vitamin C, it helps fat metabolism

    Cook Note:
    This chili is a versatile seasoning—you can add it to any kind of dish that you want to add heat to. It’s very commonly sliced and added to soup dishes to add some heat without coloring the broth red from gochugaru (chili flakes).

    300g
    AED 26.25

    오이맛고추

    AED 26.25
  • AED 16.80
  • AED 99.75
  • AED 11.55

    Edamame in Pod

    AED 11.55
  • 갈색 시메지 버섯 (용지아)

    Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite globular caps, there are over 2 species of shimeji mushrooms. The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, bunapi-shimeji and enoki shimeji.

    150g
    AED 5.25
  • 부추

    Boo Choo is known as Garlic Chive, is an onion family herb that features long blade-shaped leaves and a flavor. And compared to chives, its leaves are flatter and broader. Garlic chives also are often used as a garnish due to their beautiful green splash of color. They are low in fat and high in dietary fiber and protein, and they contain high amounts of Vitamin C, carotene, and are a good source of calcium. They also contain Vitamin B1 and B2. Flown by air.

    Cook Note:
    Pick out all the dirt and wash thoroughly under running water. It is widely used in Korean cuisine, such as buchukimchi (부추김치, garlic chive kimchi), buchujeon (부추전, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams). They are often used to make dumplings, with a combination of egg, shrimp and pork.

    200g
    AED 26.25

    부추

    AED 26.25
  • 깻잎

    Often translated from Korean as sesame leaves. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other herb. The real advantage is its size. You can do more with the bigger leaves than just chop them up and use them as a garnish. Flown by air.

    Cook Note:

    Perilla leaves can be stir-fried with garlic and veggies, deep-fried in a batter of flour and eggs, pickled or marinated, or used as wrappers. Or any combination of these things, like wrapping something in perilla then battering it and deep-frying in oil. Perfect for wrapping the leaves around rice and bits of seasoned fish or pieces of grilled meat.

    AED 10.50

    깻잎

    AED 10.50
  • 풋고추

    Poot- means young and green. put-gochu have a bright, bell pepper-like greenness. Though they’re slighly less sweet than bell peppers, their dominant notes are sweet and sour. Put-gochu are very crunchy—people enjoy this texture in the summertime when eating barbecue. How to cook: You can use both red and green as a garnish for color. The younger green gochu (poot-gochu) is often added to baskets of ssam (vegetable wraps) for dipping into jang (fermented sauces) and eating with your meal. You can also mix the fresh Poot-gochu with doenjang.

    150g
    AED 15.75

    풋고추

    AED 15.75
  • 건도라지(약초용)

    Doraji has an herb-like bitterness that is very earthy and subtly pleasant. It is a well-loved root vegetable in Korea. Similar in appearance to ginseng roots, they are meaty but have crunchiness also. It’s used as an important ingredient in bibimbap, as well as a side dish (namul). Doraji are sold both fresh and dried. you’ll need to soak them in cold water overnight (for 8 to 12 hours) first. You can make a spicy side dish (dorajimuchim) or stir-fry (dorajibokkeum) with them.

    100g
    AED 15.75
  • 밤고구마 (소포장)

    Bam goguma, or chestnut sweet potatoes, have a dry texture and yellow flesh when cooked. When roasted, they taste similar to chestnuts. One of the popular traditional dishes is Mat Tang, or Candied Sweet Potatoes. This is an incredibly delicious side dish that can also be served as a snack or dessert. Korean sweet potatoes are rich in beta-carotene and are a good source of magnesium. They are also fat-free and rich in fiber. F lown by air.

    AED 52.50
  • 건도라지(약초용)

    Doraji has an herb-like bitterness that is very earthy and subtly pleasant. It is a well-loved root vegetable in Korea. Similar in appearance to ginseng roots, they are meaty but have crunchiness also. It’s used as an important ingredient in bibimbap, as well as a side dish (namul). Doraji are sold both fresh and dried. you’ll need to soak them in cold water overnight (for 8 to 12 hours) first. You can make a spicy side dish (dorajimuchim) or stir-fry (dorajibokkeum) with them.

    1Kg,1Kg
    AED 299.25
  • AED 113.40

    건고추잎

    AED 113.40
  • AED 31.50
  • 냉동다진마늘,황보

    Garlic Press. In our experience, a garlic press can break down cloves more finely and evenly—and quickly—than the average cook wielding a knife. Plus, with a goodgarlic press, you don’t have to stop and peel the cloves. (If you don’t own a garlic press, our technique for mincing garlic by hand is the next best thing.)

    1Kg,1Kg
    AED 31.50
  • 대나무잎

    Are bamboo leaves poisonous to humans?These tender young shoots are the only part of the bamboo plant that can be made edible to humans. … Pandas and golden lemurs have evolved ways to process cyanide and can ingest enough bamboo to kill several men each day, but even young shoots are too toxic for human consumption.

    AED 99.75

    대나무잎

    AED 99.75

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