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Mandu (만두; 饅頭) are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha, bunsikjip throughout KoreaAED 21.00 Inc VATAED 21.00 Inc VAT
- 190 gm
Choonjang is made from a salty fermented soybean and coloured with caramel. It is an essential condiment to make “Korean black bean sauce noodles (Jajangmyeon). Cook Note: It has a slightly bitter and salty taste on its own, so some sugar is added when making Korean black bean sauce Jajang, stir-fried Korean black bean paste with meat & vegetables.AED 6.30 Inc VATAED 6.30 Inc VAT