• New

    Dried Squid

    마른오징어

    218g
    AED 118.65

    Dried Squid

    AED 118.65
  • Dried Prawn (Wild Caught)

    건 새우 (두절새우)

    100g
    AED 24.15
  • Dried Hwangteche, Pollack

    [50%]황태채

    1Kg
    AED 262.50
  • Baby Clam Meat

    POOM 바지락살

    200g
    AED 12.60

    Baby Clam Meat

    AED 12.60
  • Anchovy, Dried (S) Jiri

    POOM 지리멸치

    200g
    AED 33.60
  • Seasoned Dried Fish Meat (Spicy)

    한어부의 고갈비포(매운맛)

    20g
    AED 11.55
  • Seasoned Dried Fish Meat (Soy Sauce)

    한어부의 고갈비포(간장맛)

    20g
    AED 11.55
  • New

    Dried Anchovy – Gairi

    밥멸치 (세멸 가이리)

    1.5kg
    AED 315.00
  • AED 262.50
  • New
    AED 72.45
  • Dashi Konbu 200g

    Konbu is a brown Japanese seaweed, sun-dried before use in sushi, stocks, etc.

    200g
    AED 84.00

    Dashi Konbu 200g

    AED 84.00
  • Dried Prawn (Wild Caught)

    It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin (6, 11, 12, 13). … Overall, shrimp is a healthy food that can fit well into a balanced diet.

    1Kg
    AED 241.50
  • Dried Squid – Baek Jinmi

    It’s a dried squid that’s shredded. It’s commonly enjoyed as a snack on its own, and also used as an ingredient for a side dish. To prepare them at home, they can be easily be cooked on gas stovetops over low to medium flames and/or using frying pans over electric stovetops. Both sides are evenly cooked and then stripped into thinner pieces to be eaten plain or dipped in mayo and/or gochujang as its dipping sauce. Other popular dipping sauce can be mustard or even tobasco sauce.

    200g
    AED 50.40
  • AED 42.00
  • AED 210.00
  • Dried Hwangteche, Pollack

    Throughout history, pollock has been the most commonly enjoyed fish for Koreans. “Hwangtae” refers to a certain variety of dried pollock. They are frozen and thawed repeatedly around 2 times over 4 days during the frigid winter winds, until they become thoroughly dried and yellowish. Although the drying process requires enormous labor, the end product is a convenient foodstuff easy to store and use for home cooking. In Korea, there is no fish like the pollock, and certainly none with as many names. The freshly-caught pollock is called “saeng-tae;” frozen pollack, “dong-tae. Dried pollack has several names as well: the fully-grown one (when dried for about 6 days) is known as “bugeo,” while the young dried pollack is called “nogari.” The half-dried one is “kodari.” Finally, the one that becomes swollen with yellowish flesh due to multiple temperature changes is also known as “hwang-tae.”

    Although dried, pollock are plumpy. This dried fish has a subtle chewiness and though it’s flavorful, not a lot of “fishiness.” The most popular dried pollock dish is “bukeogook,” which is a simple one: dried pollock soup. They are also enjoyed spicy and grilled as HWANGTAEGUI. And they are often served as a grilled and steamed side dish or an appetizer for drinkers. Hwangtae contains almost twice as much protein as fresh pollock as a result of the lengthy freeze-drying process. It also is a high-nutrient, low-cholesterol health food. It is rich in amino acids, including methionine, which is believed to help the liver recover from heavy drinking. Pollock are sold dried.

    1Kg
    AED 262.50

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