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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 KoreaAED21.00 Inc VATAED21.00 Inc VAT
Buckwheat is high in protein, fiber and magnesium. Low fat. Sodium free. Macrobiotic, excellent for adults and children. Try as a spaghetti pasta or Asian stir-fry noodles. Tasty addition to soups or in a cold noodle or pasta salad. Quick cooking in 4 minutes!
KRDNO1438 Songhak Buckwheat Noodles 883565162 1kg 송학 메밀국수 Packing 15AED31.50 Inc VATAED31.50 Inc VAT
Korean knife-cut noodle . However, it is actually refers to a steaming hot noodle soup that’s traditionally made with handmade, knife-cut noodles. There are many variations using different ingredients for the soup base or for the dough. Dak (chicken) kalguksu is made with a rich chicken broth, and shredded chicken meat. It is perfect paired with kimchi especially the kkakdugi or radish cube kimchi.AED15.75 Inc VATAED15.75 Inc VAT
Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. Jjolmyeon can add a lot of vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles).AED31.50 Inc VATAED31.50 Inc VAT