Jeju Island
Jeju Island · Pacific Coast, South Korea
Ostrea denselamellosa
Korea's rare flat oyster from the pristine waters of Jeju Island — similar in character to O. edulis with metallic-mineral depth and hazelnut notes, deeply embedded in Korean traditional food culture. Not exported internationally.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Korean Makgeolli (rice wine)Chablissoy saucewasabi
Always start here
The reference version.
Nothing on it: brine 3, sweetness 2, minerality 4, umami 4 of 5, with a metallic finish.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 3–5 yearsWaterYellow Sea / East China SeaAppearancemedium · flat
If you like this, try
Ostrea denselamellosaYellow Sea coast of Korea; Jeju Island; southern Japan (KyusModerate brine — softer entry than a Belon or Limfjord, because the Yellow Sea runs lower in salinity than the open North Atlantic.BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
Taste them tonight
Shucking these yourself? The Oyster Kit
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