• 문어모양 비엔나

    Octopus Shaped Vienna Sausage

    320g
    AED 32.55
  • 오리지널 국물떡볶이

    01
    590g
    AED 36.75

    오리지널 국물떡볶이

    01
    AED 36.75
  • 부산어묵사각

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    315g
    AED 12.60
  • حلال/Halal

    천하장사 오리지날 (15G*20)

    Chunha-Jangsa Original

    15g*20
    AED 26.25
  • حلال/Halal

    천하장사 치즈 (15G*20)

    Chunha-Jangsa Cheese

    15g*20
    AED 26.25
  • Sale
    حلال/Halal
    -40%
    AED 5.00AED 8.40
  • Sale
    -20%
    AED 21.00AED 26.25

    천하장사 콘치즈 (15g*20)

    AED 21.00AED 26.25
  • New
    AED 16.80
  • Sale
    -60%
    AED 10.50AED 26.25

    천하장사 새우 (15g*20)

    AED 10.50AED 26.25
  • Sale
    -20%
    AED 27.72AED 34.65
  • 어머니수제비 (볼어묵)

    Fish Cake (Ball)

    1Kg
    AED 25.20
  • 어머니중보 (봉어묵)

    Fish Cacke (Stick) Jungbo

    1Kg
    AED 25.20
  • 수제 오징어말이어묵

    Fish Cake –
    Squid Roll

    200g
    AED 16.80
  • 수제 맛살말이어묵

    Fish Cake –
    Crab Stick
    Roll

    200g
    AED 16.80
  • 수제 땡초말이어묵

    Fish Cake –
    Red Pepper
    Roll

    200g
    AED 15.75
  • AED 31.50
  • 오리지날 어묵탕

    Fish Ball
    Soup

    320g
    AED 25.20
  • AED 13.65
  • AED 31.50

    종합어묵

    AED 31.50
  • Sale
    -20%

    #더블링 콰트로치즈 250g(25g * 10ea)

    #Chunhajangsa Sausage Quatro Cheese

    25g*10
    AED 25.20AED 31.50
  • 어묵떡볶이

    Skewered fish paste? This oft-underrated delicacy is tasty, quick, and cheap.
    Odeng is one of the gems of Korean food for me. It scores top points in three important categories: it tastes great, it’s filling and it’s cheap. It’s also pretty much available everywhere you go, including malls, supermarkets, convenience stores and even 5-star hotels.
    Basically, odeng is seasoned fish paste that has been formed into cakes or strips and then cooked. These are then mostly threaded onto wooden skewers for serving. The paste itself is made by kneading the fish purée with starch, rice flour or regular flour, sugar, salt and rice wine.
    If you spend any time in Korea you will come across three different types of odeng. The first and most basic is simply served on sticks sitting in a broth. The broth is usually based on turnip and leeks with either crab or dried seaweed adding a boost of flavor. At the pojangmacha you just eat as many as you want and hope that the vendor is counting your sticks. The broth is always free and varies from place to place. If you see crab shells, pumpkins or leeks floating in the broth, chances are it’s going to be good. A soy sauce paste is usually served for you to dip the odeng in if you think it needs a lift. One interesting variation I have tried is red odeng, in which the fish paste is served in a spicy red gochujang-based sauce. Not for the faint of heart!

    366g
    AED 19.95

    어묵떡볶이

    AED 19.95
  • 맛있는 어묵

    Skewered fish paste? This oft-underrated delicacy is tasty, quick, and cheap.
    Odeng is one of the gems of Korean food for me. It scores top points in three important categories: it tastes great, it’s filling and it’s cheap. It’s also pretty much available everywhere you go, including malls, supermarkets, convenience stores and even 5-star hotels.
    Basically, odeng is seasoned fish paste that has been formed into cakes or strips and then cooked. These are then mostly threaded onto wooden skewers for serving. The paste itself is made by kneading the fish purée with starch, rice flour or regular flour, sugar, salt and rice wine.
    If you spend any time in Korea you will come across three different types of odeng. The first and most basic is simply served on sticks sitting in a broth. The broth is usually based on turnip and leeks with either crab or dried seaweed adding a boost of flavor. At the pojangmacha you just eat as many as you want and hope that the vendor is counting your sticks. The broth is always free and varies from place to place. If you see crab shells, pumpkins or leeks floating in the broth, chances are it’s going to be good. A soy sauce paste is usually served for you to dip the odeng in if you think it needs a lift. One interesting variation I have tried is red odeng, in which the fish paste is served in a spicy red gochujang-based sauce. Not for the faint of heart!

    300g
    AED 18.90

    맛있는 어묵

    AED 18.90
  • 치즈바

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    70g
    AED 7.35

    치즈바

    AED 7.35
  • 부산어묵 어머니 사각

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    1Kg
    AED 26.25
  • 부산어묵 종합

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    852g
    AED 31.50
  • AED 21.00
  • AED 31.50

    빅스모크햄

    AED 31.50
  • AED 25.20
  • 마차촌부산어묵봉

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    1Kg
    AED 27.30
  • 마차촌부산어묵사각

    A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.

    Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

    The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton’s 19th century publication Book of Household Management, her recipe for fishcakes calls for “leftover fish” and “cold potatoes”.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

    Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

    1Kg
    AED 26.25

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