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Where Art Thou Economic Sea Lobster?


T
he word sea lobster reminds one of steamed lobster served on a table decorated with candles in a romantic restaurant by the seaside. However, there is a very Korean-oriented restaurant on the four-road intersection by the Navy Hall between Boramae and Daebang subway stations in Seoul. Called the "Badat Gajae Garibi” (Sea Lobster Scallop), the place offers a kilogram of lobster at W60,000, with the head steamed and the body served raw, accompanied by spicy bean-sprout soup (kongnamul guk), Korean pancakes, and a spicy Garibi noodles (kalguksu). One kilogram is enough to serve two people.

The best on the menu, is raw lobster. Its meat is sweeter and chewier than ordinary raw fish and one can eat more of the lobster meat than expected, especially compared to lobsters cooked abroad and in western-style restaurants. Two or three kilograms of lobster at Garibi are plentiful for a family of four.

The owner Seong Sun-deok opened the place ten years ago and emphasizes that the restaurant serves only fresh lobsters at reasonable prices. Seong said the Canadian lobsters brought into the shop every day do not last for more than two days since they are sold immediately as there are many customers.

There is also the Sokcho Garibi (W15,000 per dish), a serving of smoked or raw scallops. Grown under deep clean water, the clam meat is very soft and thus earned the nickname "Yang Kouei-fei's Tongue."

It is a must to make reservation to be able to occupy one of the 45 seats at the restaurant. During lunch hours, the restaurant also offers its kalguksu alone at W4,000 and is open everyday throughout the year.
For more information call (02) 849-4096),



(Lee Tae-jun, tjoh@chosun.com)







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