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.
Textureplump
Finishumami
Pair with
Korean MakgeolliDry SakeKorean Lagersoy saucegochujangsesame oil
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 4 of 5, with a umami finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
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
Shucking these yourself? The Oyster Kit
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