Goseong
Goseong County · Pacific Coast, South Korea
Crassostrea gigas
Goseong County oysters adjacent to Tongyeong's growing grounds — similar warm Korean South Sea character with plump flesh, sweet umami depth, and minimal brine. Part of Korea's primary oyster producing belt.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishumami
Pair with
Dry SakeMakgeolliKorean Lagersoy saucesesame
Always start here
The reference version.
Goseong County oysters adjacent to Tongyeong's growing grounds — similar warm Korean South Sea character with plump flesh, sweet umami depth, and minimal brine. Part of Korea's primary oyster producing belt.
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.Geoje IslandGeoje IslandGeoje 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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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