• Sale
    -39%

    LSP! Juljul-e Vienna Sausage

    한정수량세일! 진주 줄줄이 비엔나소시지

    400g
    AED 21.00AED 34.65

    LSP! Juljul-e Vienna Sausage

    AED 21.00AED 34.65
  • New

    Fish Cake -Red CheeseRoll

    수제 치즈말이어묵

    200g
    AED 18.90
  • New

    Fish CakeCroquette -Original

    어묵고로케 오리지날

    280g
    AED 23.10
  • New

    Fish CakeCroquette -Red Pepper

    어묵고로케 땡초

    280g
    AED 23.10
  • New

    Fish CakeMochi -ButterPotato

    오뎅모찌 버터감자

    140g
    AED 12.60
  • New

    Fish CakeMochi – RedPepper

    오뎅모찌 땡초

    140g
    AED 12.60
  • New

    Fish CakeMochi -Sweet Potato

    오뎅모찌 고구마

    140g
    AED 12.60
  • New

    Fish CakeBar – Spicy

    매운맛 어묵바

    80g
    AED 6.30
  • Fish CakeBar – SpicyGlass Noodle

    매콤당면 어묵바

    70g
    AED 6.30
  • For Non Muslims
    AED 42.00

    Kimbab Ham

    AED 42.00
  • Chunhajangsa Sausage Cheese

    #천하장사 치즈 84g(28g * 3ea)

    28g*3
    AED 8.40
  • Chunhajangsa Sausage

    #천하장사 84g(28g * 3ea)

    28g*3
    AED 8.40
  • Sale
    -20%

    [20%] #Chunhajangsa Corn Sweet Cheese

    #더블링 콘스윗치즈 250g(25g * 10ea)

    25g*10
    AED 25.20AED 31.50
  • Fish Cake Topokki

    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!

    366g
    AED 19.95

    Fish Cake Topokki

    AED 19.95
  • Sale
    -30%

    [30%] Sesame-Duteopgak Fish Cake Exp.D. 14.Nov.2020

    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.

    500g
    AED 20.58AED 29.40
  • Sale
    -30%

    [30%] Seaweed Fulvescens-Duteopgak Fish Cake Exp.D. 14.Nov.2020

    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.

    500g
    AED 20.58AED 29.40
  • Sale
    -30%

    [30%] Pollack Roe Fish Cake Exp.D. 14.Nov.2020

    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 14.70AED 21.00
  • Original Fish Cake Bar

    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
  • Sale
    -30%

    [30%] Glass Noodles-Rolls Exp.D. 14.Nov.2020

    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!

    500g
    AED 20.58AED 29.40
  • Cheese Fish Cake Bar 70g

    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
  • AED 36.75
  • AED 21.00
  • For Non Muslims
    AED 36.75
  • For Non Muslims
    AED 13.65
  • For Non Muslims
    AED 36.75

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