KOREA WEBZINE NOVEMBER 2023

Gift from Ocean

Oysters have high concentrations of iron and magnesium, which are excellent at preventing anemia. Oysters are full of taurine, which helps with hangovers and fatigue, along with zinc and glycogen, which can boost stamina. They’re also chock-full of a range of vitamins and nutrients including iodine, phosphorus and selenium.

Tongyeong is famous for its oysters. In fact, 80% of Korea’s oysters are produced in this city. The waters around Tongyeong are in an oceanic climate, which means they’re warm in the winter and cool in the summer―an environment where plankton thrives. And where plankton is in abundance, the conditions are ripe for oyster farming. In addition, Tongyeong’s oysters are farmed using the hanging method of aquaculture. In this method, young oysters are attached to scallops or oyster shells and allowed to grow. This aquaculture method was first adopted off the southern coast of Korea in the 1960s and remains in use today. As a result, large amounts of fresh oysters are grown in Tongyeong, and visitors can chow down on high-quality oysters at affordable prices.

Gulbap is a dish that brings out the full flavor of oysters. It’s made with a range of ingredients―chestnuts, sweet pumpkin, ginkgo nuts, jujubes and walnuts―that are rested on well-rinsed rice, which is then topped with oysters and steamed. When you remove the lid from the stone pot, you’re greeted by a rush of different aromas―the sweetness of the rice, the ocean tang of the oysters and the earthy notes of the nuts and vegetables. After savoring that fragrance, spoon the gulbap onto an empty plate. Then before the scorched rice on the bottom of the pot (called nurungji) can cool, pour in some of the sungnyung (scorched rice water) served with your meal and close the lid. The hot water softens the nurungji, making a hearty porridge. Stir the sauce into the gulbap on your plate to taste and take a bite. The plump oysters have an enchanting flavor, fresh but not fishy, as well as a delightfully chewy mouthfeel. The nurungji porridge in the stone pot is the final touch of a perfect meal.

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