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백설제일제면소 소면
Somyeon is used in hot and cold noodles soups such as janchi-guksu (banquet noodles) and kong-guksu (noodles in cold soybean soup), as well as soupless noodle dishes such as bibim-guksu (mixed noodles). It is often served with spicy anju (food that accompanies alcoholic drink) such as golbaengi-muchim (moon snail salad). KRDNO03395 CJ Somyun Noodles Noodle CJ Dry 8801007217420 24 500g 백설제일제면소 소면
AED 12.00백설제일제면소 소면
AED 12.00 -
김밥김 스시노리 50 SHT
1 percent all natural roasted Sushi Nori seaweed, 5 Sheets in a vacuum packed. Perfect for rolling Sushi, Gimbap Roll.
KRDST24387 Yakinori – Sea Laver Seaweed POOM Dry 100 125g 김밥김 스시노리 50 SHTAED 39.00김밥김 스시노리 50 SHT
AED 39.00 -
검은콩자반 (파우치)
KRCSD20863 Black Bean Salted (Pouch) Side Dish POOM Chilled 8809324623986 10 1kg 검은콩자반 (파우치)
AED 39.00검은콩자반 (파우치)
AED 39.00 -
수 )하선정 서해안 까나리 액젓 400g
Kanari Fish Sauce is another type of fish sauce used in Korean dishes. It is specifically used in the fermentation of Napa Cabbage Kimchi. It goes well with this because of its deep, earthy flavor. It could also be a good substitute for various grilled and fried dishes.
AED 11.00수 )하선정 서해안 까나리 액젓 400g
AED 11.00 -
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30% 오징어짬뽕 컵 (농심) (Non-Muslim) Exp.D. 6/6/2024
KRDRA03459 Ojingeo Jjampong Cup Noodles Instant Ramyun Nong Shim Dry 8801043015745 30 67g 오징어짬뽕 컵 (농심)
AED 4.90AED 7.0030% 오징어짬뽕 컵 (농심) (Non-Muslim) Exp.D. 6/6/2024
AED 4.90AED 7.00 -
맛선생 해물국물내기티백
Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 2–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called “fish fumet”.
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste.
Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa. KRDSS12797 Matsunseng Seafood Stock Mix Seasonings & Spices Daesang Dry 8801052008622 12 72g 맛선생 해물국물내기티백
AED 38.00맛선생 해물국물내기티백
AED 38.00 -
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수 )하선정 멸치 액젓 Ⅱ
Fish Sauce and Anchovy Sauce have almost the same taste. They’re both fermented to release that umami flavor and there’s only some slight differences in the curing process between the two. You can use either or in a dish and still get very similar results.
AED 90.00수 )하선정 멸치 액젓 Ⅱ
AED 90.00