If you’re planning a trip to Korea during the winter, there is one thing you absolutely cannot miss: Korean oysters. While Korea has plenty of seasonal winter foods, oysters are a “must-eat” because they are incredibly high in quality and significantly more affordable here than in many other countries.
In Korea, oysters are simply called “Gul” (êµ´). It is pronounced similarly to “ghool” but with a shorter, crisper vowel sound. This one-syllable word is something you’ll see on almost every seasonal menu during the winter. Knowing this name will come in very handy when you’re browsing a local fish market or ordering at a sashimi restaurant—just look for the word “Gul”!
The Season of Korean Oysters
The oyster season in Korea kicks off in November. While you can find them at other times, winter is when they are at their peak—sweet, plump, and full of flavor. During other seasons, they can be more expensive and less tasty, so Koreans truly cherish this winter window.
While the oyster season in Korea was traditionally considered to run from November all the way through April, things have changed. Due to rising temperatures, I now recommend avoiding oysters in March and April. For the best flavor and the safest experience, it is best to stick to the peak winter months—December, January, and February—when Korea is at its coldest and the oysters are at their prime.
How Koreans Enjoy Oysters
In local supermarkets, you’ll easily find “bagged oysters” (pre-shucked oysters). Koreans use these to make a variety of delicious dishes:
- Gul-jeon: Savory oyster pancakes.
- Gul-twigim: Crispy deep-fried oysters.
- Gul-mu-chim: Fresh oyster salad with spicy seasoning.
- Kimchi: Fresh oysters are often added to winter Kimchi for an extra boost of “umami.”
When eating them raw, the most popular way is to dip them in Chogochujang (a sweet and tangy vinegar-based chili paste). Steamed oysters (served in their shells) are also a huge favorite during the cold months.
The Best Way to Eat: “Seok-hwa”
My personal favorite way to enjoy them is Seok-hwa—oysters served fresh on the half-shell.
The authentic Korean ritual is simple but perfect:
- Take a fresh oyster on the half-shell.
- Add a dollop of Chogochujang.
- Top it with a thin slice of raw garlic and a piece of green chili pepper.
- And of course, pair it with a shot of Soju.
Price and Where to Find Fresh Oysters in Korea
You can find these beautiful oyster platters at local raw-fish restaurants (Hoe-jip). While prices have risen recently due to inflation, you can usually find a platter starting from around 30,000 KRW (approx. $23 USD).
Sometimes, if you order a main raw-fish dish, the restaurant might even serve a few oysters as a complimentary side dish!
