There is a seafood that comes to mind when the cold winter comes to mind. The main characters are âoysters,â which have plump inner skin and the deep smell of the sea the moment you take a bite. Oysters are well known as foods that historical figures of Casanova, Bismarck, Cleopatra, and Napoleon enjoyed eating as winter food in the past. Seeing signs of eating oysters in prehistoric shellfish piles in Japan, it is speculated that they have been edible for quite a long time.
Korea is a nation that loves oysters so much that they rank 8th in the world in terms of oyster production and number 1 in the world in terms of aquaculture. Oysters that live in Korea show differences in taste and texture depending on where they grow, adding to the fun of picking and eating. Typical oysters grown in Korea include Goheung Blue Point (thick inner flesh and fresh flavor), Tongyeong Stella Maris (creamy flavor that wraps tightly around the tongue), Gangjin Cleo (thick grains that fill the mouth), Geoje cherry oysters (sweet with little fishiness or saltiness), and chamguk (salty, dense flavor of the sea).
Recently, oyster bars, which specialize in oyster dishes, are emerging as hot spots one by one. It attracts the tastes of gourmets by presenting a variety of dishes using oysters brought from production areas. Oysters, which were only edible in winter, can be eaten throughout the four seasons, and at the same time invite you to a new world of gastronomy. Here are 5 fresh seasonal oyster dishes that enhance the flavor of your mouth in a variety of ways, such as lemon, whiskey, and charcoal, and the best 5 emerging restaurants in Oyster.
Oyster bars and oyster restaurants in Seoul include Cheongdam Pearl Shell and Dosan Park Pearl Shell Premier (oyster platter), Hannam-dong Bubble & Cockles (oyster platter), Seongsu Dozen Oyster (oyster platter), Dosan Park Yuljae (oyster confit, oyster pasta), Hannam-dong El Choco de Tereno (oyster platter), Cheongdam-dong Aqua di Mare (oyster platter), Pangyo Charcoal Farm and Dosan Park Charcoal Farm (oyster platter), Namyeong-dong, Namyeong-dong There are Wook Barbecue Research Center (smoked oyster), Apgujeong Hojokban (Maesang Oyster), and Cheongdam-dong Triad (oyster chow noodles).
1. The flavor of the sea that fills your mouth, the sacred water âDozen Oysterâ
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âDozen Oysterâ is an oyster bar that opened for the third time after âPearl Shell Premierâ at âPearl Shellâ in Cheongdam-dong. The interior, decorated in oak tones with the motif of Brooklyn in the United States, has a stylish feel. The signature menu, âOyster Half Dozen,â offers oysters shipped directly from production sites on the same day and prepared on the spot. The deep smell of the sea that fills your mouth as soon as you chew on the chewy side of the oyster is amazing. If you've enjoyed the freshness unique to raw oysters, you can enjoy the variation by sprinkling onion mignonette and tabasco sauce. The âMarinated Oyster,â which is grilled with garlic butter and parmesan cheese on top of oysters, is also popular. The savory, smoky scent of oysters enhances the flavor.
â²Location: 12-7, Seoulsup 4-gil, Seongdong-gu, Seoul
â²Opening hours: 15:00 â 22:00 every day, closed on Mondays
â²Price: Oyster Half Oyster 17,000 won, Oyster Oyster (4 pcs) 18,000 won
â²Testimonial (hungry girl): I feel like enjoying Pearl Shell in a casual atmosphere. The price is good, and it's fun to be able to watch oyster shovels when you sit at the bar. I ordered half-dozen oysters because I wanted to eat a variety of foods, and I was amazed as soon as I saw them! The oysters themselves are of good quality, so even if you eat them without any sauce, they are very tasty without any fishiness.
2. The fragrance that permeates between oysters, Dosan Park's âTrue Ashâ
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âBe Thereâ is a dining restaurant run by Executive Chef Lee Jae-hoon, who led âPalais de Gaumontâ and âTutto Bene,â and manager Lee Jae-ho from Locanda Monroe. Local ingredients such as Jeju crayfish, free-range chicken, and Gangwon-do red corn are incorporated into Italian recipes to present unique flavors. The signature winter menu is âoyster confit,â made by cooking garlic and West Sea oysters in herb oil at a low temperature. The appearance of oysters and garlic being put on their own in the yellowish oil is reminiscent of gambas. Starting with the aromatic herb flavor, the chewy oysters, and the subtle spiciness that comes up at the end create an excellent balance. We recommend soaking the bread served with confit in oil, then putting garlic and oysters on it and eating it in one bite.
â²Location: 19, Eonju-ro 168-gil, Gangnam-gu, Seoul
â²Opening hours: 12:00 â 21:00 every day, B/T 15:00 â 17:00, closed on Sundays
â²Price: Oyster confit 29,000 won, oyster linguine 29,000 won
â²Testimonial (I'm tired of eating): I always trust places that have their names on them. I really like oyster dishes, so I tried them all, but this was my first time eating confit. Herbs and garlic meet, and the overall fragrance is alive. Needless to say, the oysters were very tasty, and the menu went really well with wine.
3. 'El Choco de Tereno' in Hannam-dong, has a rich texture with thick grains
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âEl Choco de Terenoâ is the second space of the Spanish fine dining âTerenoâ in Bukchon. You can find cuisines from the Spanish Basque region presented by Chef Shin Seung-hwan, who has gained experience from all over the world, including Australia, Dubai, and Japan. As a starter menu, I like âOSTRAK,â where you can fully enjoy the freshness of oysters. Champagne vinegar and shallot were added to the thick grains of Goseong oysters to create a clean, dripping finish. If you sprinkle a little lemon juice on top of the oyster and pour it into your mouth, the rich texture of the tea blends harmoniously with the rich, green flavor. If you've had enough of your taste, try grilled dishes made by adding original flavors to ingredients such as cheese, sirloin, and fish over charcoal.
â²Location: 73, Dokseodang-ro, Yongsan-gu, Seoul
â²Business hours: 18:00 â 00:00 every day
â²Price: OSTRAK 6,000 won, TXULETON (100G) 16,000 won
â²Testimonial (A woman born in a rice cooker): This is a place that shows what a proper fire really tastes like. Start by cooking oysters before eating authentic food! I was so surprised by the visuals that domestic oysters were this big, but the taste didn't disappoint either. As dishes, I ate fish (Arrain) and rib steak (TXULETON), and they really taste good locally.
4. Fresh seafood greets you at 'Aqua di Mare' in Cheongdam-dong
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âAqua di Mareâ is a place where you can enjoy Italian-style seafood dishes prepared by Chef Bae Hyung Joon, who graduated from Tsuji Cooking College in Osaka, Japan. As soon as you open the door, you'll be greeted by a seafood bar with a variety of seafood such as monkfish, scallops, and seodae. The interior of the store, which consists of bar seats, enhances the pleasure of eating by being able to vividly appreciate the process of making food at the same time as ordering. The signature menu is âVassoio di ostriche,â which meticulously captures 7 shiny oysters. The fresh flavor of oysters, which can be felt fresh even at a glance, captivates the palate with their fresh flavor and rich flavor that envelops the tongue.
â²Location: 9 Dosan-daero 70-gil, Gangnam-gu, Seoul
â²Opening hours: 18:00 â 01:00 every day, 18:00 â 00:00 on Sundays
â²Price: Vassoio di Ostriche 35,000 won, Vassoio Aqua di Mare 260,000 won
â²Testimonial (Head of Shikishin Chocolate Factory): As soon as you place an order, they bring seafood from the seafood bar and make a quick meal for you. I tried slightly squeezing lemon and putting caviar on it according to the method the chef said, and it was the best luxurious oyster dish I've ever eaten. Hehe, caviar goes well with the overall menu sold here, so it's great to eat together!
5. Immerse yourself in the mellow scent of charcoal at Pangyo's âcharcoal fieldâ
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âCharcoal Jang,â which represents a borderless cuisine tavern, combines a variety of Italian, French, and Japanese recipes to create original cuisine. It is characterized by adding a delicate charcoal scent to all dishes with the finest charcoal charcoal flavor. The signature menu, âCharcoal-grilled petrified rice,â is finished by sprinkling whiskey soaked over lightly cooked oysters with butter and soy sauce on a charcoal grill. Roasted oysters combine the unique oak and peat aromas of whiskey to create a deeper flavor. Oysters, which have a savory flavor that bursts out as you chew, can also be served with refreshing sparkling wine or refreshing white wine. There are many full bookings even on weekdays, so I recommend visiting after making a reservation.
â²Location: 155, Bundangnaegok-ro, Bundang-gu, Seongnam, Gyeonggi
â²Opening hours: 17:30 â 01:00 every day, closed on Sundays
â²Price: Charcoal-grilled petrified fire 19,000 won, tuna tartare 25,000 won
â²Testimonial (JibongBong): It's divided into a fixed menu and a menu that changes every day, so I think the menu changes little by little with each season! I ate grilled oysters for the winter, and I was so impressed that it was a waste of time that they disappeared from my mouth. The tuna tartare you recommended also melts in my mouth… I booked my next visit right on the way out!
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