katch4246 posted: "Cycle 14 - Item 259 21 (Thu) September 2023 Jogae Gui Special 3.0 at Bada Super -Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea- with the Family Bada Super is a Korean restaurant. Specializes in shellfish, taken out of the tank and cooke" GIVE ME THIS DAY
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Bada Super is a Korean restaurant. Specializes in shellfish, taken out of the tank and cooked at the table, either grilled (gui) or hotpot (jjim). While "bada (바다) = ocean/sea," "super (수퍼)" could refer to "supermarket" - In Korean, any sort of grocery store is often referred to as a "super" - or perhaps the English adjective "super" itself. The chain currently includes 20 locations.
Located in Jungang Tower on the northeast corner of Wirye Central Plaza.
For point-of-sale marketing, the tanks outside on the street contain the bigger, fancier shells; the smaller items come from the kitchen.
Nearly packed at dinnertime.
Although I tend to avoid straight-to-franchise chain restaurants, where the food is typically prepackaged in a factory somewhere and prepared upon order according to instructions - all so that anyone with zero experience/skill/interest in cooking can do it - this kind of operation might benefit from centralized management, which would facilitate sourcing and distribution of clams at lower cost, better than an independent operator based in the middle of city could.
Jogae Gui Special (A): 1 large portion of clams + 1 lobster fondue = 123,000 won (savings of 3,000 won).
Fortunately, whether at this location only or across the chain, the service was excellent, managed directly by an owner supervising a team of servers who'd clearly been well-trained to assist customers in handling the clam shells throughout the meal.
The initial spread.
Each clam requires a few minutes to heat up, at which point the shell partly opens and requires removal; at that point, the clam goes from raw to perfect to burnt within seconds.
Very good. According to the menu, the shellfish came in at least 8 varieties, primarily clams, also abalone and sea snails, as well as shrimp and octopus. Everything was pristinely fresh. Most of the items were grilled as is then dipped in soy sauce or chogochujang, while some came in braises or topped with cheese - all very tasty. The only drawback was the DIY hassle, especially removing the shell tops, necessitating gloves + tongs + scissors (assisted to some degree by the servers), while constantly monitoring to avoid overcooking. Next time, we'll try the hotpot, which appeared easier to manage.
Lobster Fondue (2.5): the lobster was fine, but the "fondue" - simply frozen shredded mozzarella, melted over a portable stove - was laughable (the boys liked it).
No comments:
Post a Comment