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.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishumami
Pair with
Dry SakePinot GrisKorean Lagersoy saucegochujang
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 4 of 5, with a umami finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
Details
Cultivationsuspended-longline · 12–18 monthsWaterSouth SeaAppearancelarge · elongated
If you like this, try
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.
Taste them tonight
Shucking these yourself? The Oyster Kit
Links open the merchant’s site. Some links may earn Oysterminds a commission at no cost to you. As an Amazon Associate, Oysterminds earns from qualifying purchases. Availability varies by season and region.