๐ฐ๐ท Korea’s Winter Oyster Season: Why Korean Oysters Are Famous & How to Enjoy Them Safely Your guide to Korea’s beloved “milk of the sea” and the dishes you should try this winter. When winter arrives in Korea, one seasonal ingredient immediately takes the spotlight: fresh oysters. Known locally as gul (๊ตด) and often called “the milk of the sea” for their creamy flavor and high nutritional value, Korean oysters are considered some of the best in Asia. Their peak season runs from November to February, when the water is coldest and the oysters become plump, sweet, and incredibly flavorful. For food lovers traveling or living in Korea, winter is truly the best time to enjoy oysters in their richest, freshest form. ๐ฆช Why Are Korean Oysters So Famous? Korea’s coastal waters—especially around Tongyeong, Geoje, and Pohang—are ideal for oyster farming. The mix of clean seawater, strong tides, and stable temperature creates oysters that are: Fresh and full-bodied Naturally sweet and slightly briny High in minerals and protein Perfect both raw and cooked Korean food culture also places strong value on seasonal ingredients, so when winter comes, locals immediately look for dishes featuring oysters. ๐ช Nutritional Benefits: A True Winter Superfood Oysters are considered a “complete food” in Korea because they are packed with nutrients: Zinc (among the highest of all seafood) Protein & amino acids (including taurine) Iron (174 times more than milk per gram) Magnesium, calcium, selenium, manganese Low calories (60–70 kcal per 100 g) Traditional Korean medicine (Donguibogam) even describes oysters as one of the most precious foods from the sea—good for complexion, vitality, and overall health. It’s no surprise Koreans love eating oysters in winter, especially when they’re feeling low on energy or want immune support during cold weather. โ ๏ธ But Are Raw Oysters Safe? Understanding Winter Norovirus Risks While winter oysters are delicious, raw oysters can be a major cause of norovirus infections, which spread easily in cold seasons. Health authorities warn that oysters can accumulate viruses from the sea, and that raw consumption—especially from non-certified sources—can increase the risk of acute gastroenteritis. โ Safety Tips Eat oysters fully cooked, especially if you have a weak immune system, are pregnant, or elderly. Cook at 85°C for at least 1 minute to kill norovirus. Avoid raw oysters labeled “for cooking only.” Discard oysters that smell off or look cloudy after opening. Wash hands and cooking tools carefully to prevent cross-contamination. Korean restaurants that serve raw oysters typically use certified, safe supplies, but caution is still encouraged—especially for foreigners unfamiliar with local seafood handling. ๐ฝ Popular Korean Oyster Dishes You Must Try Korea has an impressive variety of oyster-based dishes. If you’re visiting in winter, these are must-try seasonal favorites: 1. Gul Bossam (๊ตด๋ณด์) Pork belly wraps served with fresh oysters. The warm pork + cold oyster combination is a classic Korean winter pairing that surprises many foreigners. 2. Gul Jeon (๊ตด์ ) – Oyster Pancakes Lightly battered oysters pan-fried into soft, savory pancakes. Often served during holidays and winter gatherings. 3. Gul Gukbap (๊ตด๊ตญ๋ฐฅ) – Oyster Rice SoupA warm, milky soup with oysters, rice, and seaweed. Comforting, clean, and perfect for cold weather. 4. Gul Jjim (๊ตด์ฐ) – Steamed OystersA simple steaming method that highlights the natural flavor. Usually served with dipping sauces. 5. Gul Kalguksu (๊ตด์นผ๊ตญ์) – Oyster Noodle SoupKnife-cut noodles in a deep seafood broth with fresh oysters. Warm, soothing, and deeply flavorful. 6. Fresh Raw Oysters with Seaweed & KimchiKoreans often enjoy raw oysters with kimchi, especially bossam kimchi, creating a refreshing, sweet-salty combination. ๐ A Tip from Locals: Add Lemon for Perfect Flavor Raw oysters taste even better with a squeeze of lemon.Lemon helps: Brighten the flavor Remove any lingering seafood smell Increase the umami of the oyster meat It’s a simple trick but universally loved in Korea. โ๏ธ How to Store Oysters at Home (Korean Method) If you buy oysters from a market or receive them as a gift: Keep shell-on oysters wrapped in a damp cloth in the fridge. For long storage, blanch lightly and freeze them in salted water. Once packaged oysters are opened, consume them as soon as possible for the best taste. ๐ฐ๐ท Winter in Korea = Oyster Season A Must-Try Experience for Foreigners Whether you’re new to Korean food or already love seafood, winter oysters offer a taste of Korea’s seasonal culture. They capture the essence of Korean winter: comforting, nutritious, fresh, and deeply connected to the rhythm of the sea. If you’re visiting Korea between November and February, make sure to try at least one oyster dish—preferably at a local seafood restaurant where the ingredients are at their seasonal best. 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