• Beef Bulgogi 1kg


    Bulgogi is one of classic Korean dishes, where thinly shaved meat is marinated in a sweet and savory sauce made of soy sauce, sugar, and Korean pear juice, and grilled on a barbecue or on a stove-top griddle. Enjoy these easy and fun dish to eat with friends and family.

    AED 63.00

    Beef Bulgogi 1kg

    AED 63.00
  • Beef Ox Tail (Cut)

    주말특가! 소꼬리

    AED 49.75

    Beef Ox Tail (Cut)

    AED 49.75
  • حلال/Halal
    AED 63.00

    Beef Bulgogi

    AED 63.00
  • Jeju Fresh Egg Exp.D Mar.02.2021

    진심한알 계란

    AED 16.00
  • Beef Shabu Shabu

    소고기 샤브샤브

    AED 33.60

    Beef Shabu Shabu

    AED 33.60
  • Dana Omani Eggs L Brown Poly (6pcs)

    Dana Omani Eggs L Brown Poly (6pcs)

    AED 5.51
  • Dana Omani Eggs Medium (30 pcs)-1

    Dana Omani Eggs Medium (30 pcs)-1

    AED 24.41
  • Dana Omani Brown Eggs L Premium (30s)

    다나 오마니 갈색 달걀 30개

    AED 25.73
  • Dana Omani Brown Eggs Medium (30 pcs)-1

    다나 오마니 브라운 달걀 미디움 (30개)

    AED 24.41
  • Dana Omani Brown Eggs Family (15pcs)

    다나 오마니 브라운 달걀 패밀리 (15개)

    AED 13.91
  • AED 162.75
  • #Beef Tongue 180g

    Beef tongue (also known as neat’s tongue or ox tongue) is a dish made of the tongue of a cow.

    Beef tongue is very high in fat, contributing up to 72% of its caloric content.Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. These taste buds are made up of cells. … Cow tongue tastes kind of like meat. But the texture is different, and it is more tender. It is a unique flavor, and you should give it a try.

    AED 10.50

    #Beef Tongue 180g

    AED 10.50
  • AED 147.00
  • LA Galbi Ribs (US Short Ribs Bone In) Slice

    The plate, an American cut of beef from which short ribs may be taken. Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

    AED 112.35
  • Beef Ox Tail (Cut) 1kg

    Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer.[citation needed] An oxtail typically weighs 7 to 8 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.

    Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew[1] or braised. It is a traditional stock base for Oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow knees, but are the preferred ingredients among Russian Jews because they can be kosher.

    AED 49.75
  • Dana Omani Eggs L Premium (30s)

    Fresh Local Egg

    AED 25.73
  • AED 5.51
  • Beef Bone (Cut) 1kg

    It is highly nutritious. Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous. … Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

    AED 21.00
  • AED 13.91
  • Frozen Duck Bulgogi

    Bulgogi is one of the national dishes of Korea, though this is not an authentic version. It is an adaptation of an adaptation. Back in the 196s, my mom and dad were invited to a barbecue at the home of a Korean War veteran and his Korean wife, who served their guests an authentic bulgogi. There is a reason this is a popular dish in Korea, and it was a hit that day, too. But all mom could get from the host was a list of ingredients, not the full recipe.

    So mom did the best she could, and it eventually gelled into a dish that I remember longing for as a child: savory sweet, garlicky, and a little sticky. Mom made it with flank steak or London broil. I’ve since made it with venison, antelope, beef, and, yes, duck.
    This is one of the easiest recipes in this book, and works with any skinless red meat. If you are serving a crowd, a domestic or Canada goose breast would be ideal.

    AED 120.75

    Frozen Duck Bulgogi

    AED 120.75

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