🦪 Tongyeong oysters

Kang Byeong Kee · CC BY 3.0

Oysters farmed in a sheltered bay — eaten raw, grilled, or cooked into stone-pot rice.

The waters around Tongyeong are shielded by islands, so the sea stays calm — this is the largest oyster-farming area in Korea. In the cold months the oysters are at their fattest and sweetest: eaten raw with vinegared soy, grilled in the shell over charcoal, or cooked with rice in a stone pot. Tongyeong's Jungang market sells them fresh from early morning.

Flavour: Sweet with the sea, lightly rich

Ingredients

Fresh oysters
Vinegared soy sauce
Rice
Seaweed
Garlic