• Sale
    -30%

    [30%]나루토마키 Exp.D Sep.11.2020

    [30%]Narutomaki Exp.D Sep.11.2020

    150g
    AED 6.62AED 9.45
  • New

    수제 치즈말이어묵

    Fish Cake –
    Red Cheese
    Roll

    200g
    AED 18.90
  • New

    어묵고로케 치즈

    Fish Cake
    Croquette –
    Cheese

    280g
    AED 23.10
  • New

    매운맛 어묵바

    Fish Cake
    Bar – Spicy

    80g
    AED 6.30
  • 매콤당면 어묵바

    Fish Cake
    Bar – Spicy
    Glass Noodle

    70g
    AED 6.30
  • New

    오징어 어묵바

    Fish Cake
    Bar – Squid

    70g
    AED 7.35
  • New

    야채 어묵바

    Fish Cake
    Bar –
    Vegetable

    80g
    AED 6.30
  • New

    어묵고로케 오리지날

    Fish Cake
    Croquette –
    Original

    280g
    AED 23.10
  • New

    어묵고로케 땡초

    Fish Cake
    Croquette –
    Red Pepper

    280g
    AED 23.10
  • New

    오뎅모찌 땡초

    Fish Cake
    Mochi – Red
    Pepper

    140g
    AED 12.60
  • New

    오뎅모찌 고구마

    Fish Cake
    Mochi –
    Sweet Potato

    140g
    AED 12.60
  • AED 13.65
  • 더블링 콘스윗치즈 250g(25g * 10ea)

    #Chunhajangsa Corn Sweet Cheese

    25g*10
    AED 31.50
  • 천하장사 84g(28g * 3ea)

    #Chunhajangsa Sausage

    28g*3
    AED 8.40
  • 천하장사 치즈 84g(28g * 3ea)

    #Chunhajangsa Sausage Cheese

    28g*3
    AED 8.40
  • 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
  • 잡채말이 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!

    AED 29.40
  • AED 42.00
  • 생어묵바

    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!

    70g
    AED 6.30

    생어묵바

    AED 6.30
  • 오리지널 국물떡볶이

    01
    AED 36.75

    오리지널 국물떡볶이

    01
    AED 36.75
  • 명란마요어묵

    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.

    250g
    AED 21.00
  • 매생이두텁각 어묵

    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.

    AED 29.40
  • 깻잎두텁각 어묵

    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.

    AED 29.40
  • 싱싱 소세지

    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.

    AED 13.65

    싱싱 소세지

    AED 13.65
  • 고추바

    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 6.30

    고추바

    AED 6.30
  • 전통두텁각 어묵

    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.

    AED 29.40
  • 야채부침개 어묵

    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.

    AED 29.40
  • 전통소각 어묵

    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.

    AED 29.40
  • 전통특대 어묵

    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.

    AED 29.40
  • 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,1Kg
    AED 26.25

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