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.
Textureplump
Finishumami
Shelllarge, elongated
Rich umami sweetness benefits from acid.
Pair with
Korean MakgeolliDry SakeKorean Lagersoy saucegochujangsesame oil
Details
Cultivationsuspended-longline · 12–18 monthsWaterSouth Sea (Hallyeohaesang)Appearancelarge · elongated
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