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옛날미역
250gGim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.
Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap. KRDSW03653 Dried Seaweed (For Soup) Seaweed Ottogi Dry 8801045351599 10 250g 옛날미역
AED 50.00옛날미역
AED 50.00 -
건조 미역 믹스 샐러드용
100gDoes seaweed salad have food coloring?
That neon green color that many seaweed salads have is not the natural color of seaweed; it’s food coloring. Places that serve this kind of salad also usually buy it in tubs pre-seasoned, which also means it’s probably loaded with corn syrup and MSG.AED 46.00건조 미역 믹스 샐러드용
AED 46.00 -
백설 햇바삭김 김밥/일식요리용20g
For making gimbap, seaweed sheets need to be slightly thick to be able to hold the rice and all the fillings.
AED 13.00백설 햇바삭김 김밥/일식요리용20g
AED 13.00 -
비비고 햇바삭김 재래김 도시락
8x5gSeaweed is a popular food and snack in most Asian countries but loved all over the world. It’s a good source of iodine and contains other vitamins and minerals. In Korean culture, it is used as a banchan (side dish) along with Kimchi and other side dish. It is also used to make seaweed rice rolls known as Gimbap. Oftentimes, it is consumed as a snack or as a topping on top of rice.
AED 21.00비비고 햇바삭김 재래김 도시락
AED 21.00 -
비비고 햇바삭김 재래김 전장
20g*4Seaweed is a popular food and snack in most Asian countries but loved all over the world. It’s a good source of iodine and contains other vitamins and minerals. In Korean culture, it is used as a banchan (side dish) along with Kimchi and other side dish. It is also used to make seaweed rice rolls known as Gimbap. Oftentimes, it is consumed as a snack or as a topping on top of rice.
AED 32.00비비고 햇바삭김 재래김 전장
AED 32.00 -
청수물냉면
720gOne of the Korea’s most popular summer dishes, naeng-myun (literally translated as cold noodles” was traditionally eaten during the winter. Cold noodle soup is usually made with chilled beef-based broth. either sliced beef or raw fish, hard boiled eggs and strips of pears, cucumbers and radish kimchi are served on top. Cook Note Garnish the naengmyeon with boiled egg, sliced pear, and sliced cucumber to taste. KRDNO03401 Chungsoo Nengmyun Noodles Noodle Chungsu Dry 8801127120013 10 720g 청수물냉면
AED 42.00청수물냉면
AED 42.00 -
생우동짜장 W/O Soup
1000gThe pasta is one of the main ingredient in making the Jjajangmyeon. It is a popular noodle dish mixed in with black bean sauce, which consists of chunjang a salty black soybean paste), diced pork (or other kinds of meat) and vegetables. KRFNO03915 Fresh Udon Jjajang Noodles Noodle Wang (Samjin) Frozen 87703019799 10 1000g 생우동짜장 W/O Soup
AED 26.00생우동짜장 W/O Soup
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무기 미소
1Kg,1Kg* The longer the product is being stored, the darker it will get. It is the phenomenon that is being caused by the aging process and it is totally safe for consumption.
* 오래 될수록 색이 진해지고 가스가 생생될 수 있으나 숙성에 의한 현상이므로 안심하고 드십시오 JPFMI10505 Mugi Miso Miso Kaneya Frozen 4903170100814 6 1kg 무기 미소AED 30.00무기 미소
AED 30.00 -
고추맛기름 (Ottogi)
80mlPack size: 80ml
Origin: South Korea
Brand: Ottogi
DESCRIPTION
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. … Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika.
Storage Conditions
Opened chili oil will usually keep for about 24 months when stored in the refrigeratorPreparation And Usage
Chili oil is a popular ingredient in Chinese cuisine that adds a hot and spicy flavor to foods. This bright red oil is made by pouring hot vegetable oil over fresh chili peppers and crushed red pepper flakes. The simmering chili infuses its spicy flavor into the
INGREDIENTS & NUTRITION FACTS
Ingredients
Soybean oil,chilli flavour extract oil(soybean oil,chilli powder,chilli seeds,oleoresin capsicum,oleoresin paprika).
Nutrition Facts
“Per Serving(1EA)(130g)( Calorie 505kcal, Protein 13g, % Daily Value, 24%)” KRDOL03380 Ottogi Chili Oil Oil Ottogi Dry 8801045447001 15 80ml 고추맛기름 (Ottogi)AED 15.00고추맛기름 (Ottogi)
AED 15.00 -
CJ 포도씨유
900mlGrape Seed Oil contains high levels of vitamin E, which has antioxidant property. On the other hand, it could also help prevent heart-related diseases and some cancers. This type of oil can also be used on the skin. But as for cooking, it is recommendable as an oil for high-heat cooking. However, you should avoid using it for frying and only use it as a dressing for salads and/or other baked products.
AED 83.00CJ 포도씨유
AED 83.00 -
소고기다시다（백설 ) (Non-Muslim)
1KgKRDSS03335 Sogogi Dashida Seasoning Seasonings & Spices CJ Dry 8801007242156 10 1kg 소고기다시다（백설） 조미료 다시다
AED 66.00소고기다시다（백설 ) (Non-Muslim)
AED 66.00 -
맛선생 해물국물내기티백
72gFish 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 -
맛선생 멸치국물내기/티백(10g*8)
80gGive life to your Korean soup by this Matsunseng Anchovy Dashi Stock Mix which is the most commonly used in Korean cooking. KRDSS03345 Matsunseng Anchovy Dashi Stock Mix Seasonings & Spices Daesang Dry 8801052745220 12 80g 맛선생 멸치국물내기/티백(10g*8)
AED 43.00맛선생 멸치국물내기/티백(10g*8)
AED 43.00 -
가쓰오 부시
500gKatsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか).
Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.
Katsuobushi’s distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately fermented with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.
JPDSS04884 Katsuo Bushi 500g Seasonings & Spices Yamahide Dry 4903123410137 5 500g 까쯔오 부시
AED 115.00가쓰오 부시
AED 115.00 -
백설 꽃소금
1KgSalt is a natural resource found everywhere. It’s tasty and a cheap food to buy. It is packed with nutrients that is essential for the human body. Salt balances fluids in the blood and maintains a healthy blood pressure. However, like most foods, too much salt can have detrimental effects to the body. Take a moderate amount in your everyday food and you’ll be doing just fine.
AED 13.00백설 꽃소금
AED 13.00 -