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.
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.
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.
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
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