Geoje Island
Geoje Island · Pacific Coast, South Korea · Crassostrea gigas
Geoje Island oysters from the South Sea — the island's sheltered southern bays produce plump, sweet, umami-rich oysters similar to Tongyeong's character, with the warm southern Korean coastal profile and minimal brine.
Textureplump
Finishumami
Shelllarge, elongated
Umami and sweetness benefit from acid.
Pair with
Dry SakePinot GrisKorean Lagersoy saucegochujang
Details
Cultivationsuspended-longline · 12–18 monthsWaterSouth SeaAppearancelarge · elongated
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TongyeongTongyeongSouth Korea's oyster capital — Tongyeong produces more oysters than anywhere else in the country. The sheltered island-studded Hallyeohaesang National Marine Park's warm, plankton-rich water produces plump, sweet oysters with deep umami and mild brine. Rarely exported but dominant in Korean cuisine.HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.