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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.AED21.00 Inc VATAED21.00 Inc VAT
urdock root is high in fiber and minerals and is a good source of potassium. Burdock root’s starchy qualities lend themselves well to frying and baking. Burdock root adds a nutty, earthy flavor to grains when simmered with them. It is often used as a seasoning agent for various dishes, though it can be served as a side dish or pureed into a soup. Flown by Air.
To prepare Burdock root, scrub or peel depending on the thickness of the skin and soak in acidulated water to prevent oxidation and to remove any astringent taste. Burdock root can be kept refrigerated for up to two weeks and should not be washed or peeled until just before use.AED57.75 Inc VATAED57.75 Inc VAT
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.
This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats.AED21.00 Inc VATAED21.00 Inc VAT
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
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).AED26.25 Inc VATAED26.25 Inc VAT
Shishito peppers are called kkwarigochu in Korean, Kkwari means twisted and GoChu means peppers. They’re usually about 2-3 inches long and always wrinkly. The skin is thin and they’re very mild. In Korean cuisine, they’re often used in side dishes and are steamed, stir-fried, cooked, boiled, or sauteed. Flown by air.
A hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce- and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers.AED15.75 Inc VATAED15.75 Inc VAT