Tongyeong

Tongyeong · Pacific Coast, South Korea

Crassostrea gigas

South 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.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity2/5
Sweetness4/5
Minerality2/5
Umami4/5
Textureplump
Finishumami

Pair with

Korean MakgeolliDry SakeKorean Lagersoy saucegochujangsesame oil
Always start here

The reference version.

South 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.

What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationsuspended-longline · 12–18 monthsWaterSouth Sea (Hallyeohaesang)Appearancelarge · elongated

If you like this, try

HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.TonaiNagasakiNagasaki Prefecture oyster from the sheltered Omura Bay — warmer southern Japanese waters and fast growth produce plump, sweet oysters with intense umami depth and mild brine. A softer, sweeter expression than the cold-water Sanriku coast varieties.
Taste them tonight
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