I have a confession to make.

I’m not really an oyster person.

It’s that distinctive smell of the sea. I rarely eat raw oysters, and when I do eat oysters, I much prefer them cooked.

But if a friend from overseas told me they loved oysters and were visiting Korea in winter, I’d tell them to try the oysters here.

Why would I recommend something I don’t particularly like?

Because Korea is a great place to enjoy oysters in different ways. During winter you can find generous portions and, depending on the restaurant, prices that feel surprisingly reasonable.

If you love oysters, winter is a very good time to visit Korea.

Winter is oyster season in Korea

When the weather turns cold, oysters begin appearing in Korean markets, supermarkets, and restaurants.

They’re generally in season from late autumn to early spring. November through March is particularly associated with winter oysters in Korea.

Two of the country’s best-known oyster-producing areas are Tongyeong (통영) and Geoje (거제), on the southern coast. Oyster farming is a big part of life there, and winter brings plenty of local oyster dishes.

But you don’t have to travel all the way to the southern coast.

Restaurants in Seoul and other cities also serve seasonal dishes like oyster soup with rice and oysters with boiled pork. Supermarkets carry oysters both in their shells and already shucked.

Some restaurants serve oyster dishes only during winter, so check the menu before making a special trip.

The appeal of Korean oysters: generous servings and plenty of variety

I remember being surprised by oyster prices at a restaurant in France.

Maybe the price stood out even more because I don’t particularly enjoy oysters in the first place.

In Korea, though, oysters can feel like a much more everyday winter ingredient.

Korea produces a lot of oysters. They’re certainly a delicacy, but in season they also show up in ordinary meals.

They’re eaten with boiled pork and kimchi, steamed or grilled in their shells, pan-fried with egg, and cooked in hot soup with rice.

That’s why I recommend Korean oysters. If you love them, you don’t have to eat them the same way every time. You can try several completely different dishes during one trip.

Of course, oysters aren’t cheap everywhere. Prices and serving sizes depend on the location, season, oyster variety, and restaurant. Before ordering, check whether a dish is for one person or meant to be shared.

Six ways to eat oysters in Korea

If you love raw oysters, start with the first dish. If you’re like me and don’t enjoy that distinctive raw-oyster flavor, take a look at the cooked dishes.

1. Raw oysters (생굴, saenggul)

A common Korean way to eat raw oysters is with spicy, sweet-and-sour red chili sauce (초고추장, cho-gochujang). Some people use just a little; others eat the oysters plain.

I’ve also tried them with Tabasco and lemon juice. For me, that combination made raw oysters a little easier to enjoy.

If you’re buying oysters in Korea, two words are useful to know.

Shell-on oysters (석화, seokhwa) still have their shells. They’re eaten raw after opening, or steamed or grilled.

Packaged shucked oysters (봉지굴, bongji-gul) have already been removed from their shells. You’ll find them in supermarkets and can use them in oyster pancakes or soup.

Neither name alone tells you whether the oysters are suitable for eating raw. Check the product’s label.

2. Oysters with boiled pork and kimchi (굴보쌈, gul-bossam)

Gul-bossam combines sliced boiled pork, oysters, and kimchi on one plate.

Take a slice of pork, add kimchi and an oyster, and eat them together. The combination of warm pork, spicy and tangy kimchi, and cool oysters is what makes the dish special.

It’s often served on a large shared platter. The oysters are frequently raw.

If you’re curious about the Korean habit of combining meat and other ingredients in one bite, I’ve written about how Koreans eat ssam, too.

3. Steamed oysters (굴찜, gul-jjim)

Gul-jjim is made by steaming oysters in their shells.

At seafood restaurants, they may arrive in a large steamer or tray for everyone to share. You open the shells, take out the oysters, and eat them while they’re warm.

You can add a dipping sauce, but if you love oyster flavor, try your first one without anything on it.

It’s a simple way to enjoy oysters slowly around the table with other people.

4. Grilled oysters (굴구이, gul-gui)

While gul-jjim cooks oysters with steam, gul-gui uses direct heat.

In Korea you can find oysters cooked in their shells on a hot grill. Sitting around the table and watching them cook is part of the experience.

Steamed and grilled oysters may start with the same ingredient, but the cooking methods change the flavor and texture.

If you’re grilling them yourself, be careful: the shells get hot, and liquid inside can spit.

5. Pan-fried oyster pancakes (굴전, gul-jeon)

To make gul-jeon, shucked oysters are coated in flour and beaten egg, then pan-fried.

The egg makes a soft golden coating, while the oyster flavor stays inside.

You can order gul-jeon at restaurants or make it at home with packaged oysters from a supermarket.

If you dislike the slippery texture of raw oysters, these are much easier to approach. Personally, I’d take gul-jeon over raw oysters.

6. Oyster soup with rice (굴국밥, gul-gukbap)

Of all these oyster dishes, gul-gukbap is the one I’ve eaten most often.

Not at a famous restaurant. Just at ordinary neighborhood restaurants, as a regular meal.

It’s a hot soup made with oysters and served with rice. Some restaurants put the rice in the soup; others serve it separately.

A bowl of hot soup and rice on a cold day is a familiar part of everyday eating in Korea.

Even for someone like me, who isn’t fond of raw oysters, it’s a comfortable way to eat them.

A few things to know before ordering oysters in Korea

First, check whether the oysters are raw or cooked.

Oyster soup, oyster pancakes, steamed oysters, and grilled oysters are cooked dishes. Gul-bossam, on the other hand, often includes raw oysters. Choose what suits you.

Second, check how the dish is served.

Oyster soup with rice is usually an individual meal. Steamed or grilled oysters may be served for several people to share. A quick look at the menu helps you order the right amount.

Third, check the label if you’re buying oysters yourself.

Having shells—or having them removed—doesn’t automatically mean oysters are meant to be eaten raw. Check the storage instructions, use-by date, and whether they’re labeled for raw consumption or cooking.

There’s no need to be overly anxious about enjoying oyster dishes at restaurants. Properly handled and thoroughly cooked oysters are a good choice.

Raw oysters can still carry foodborne illness risks, including norovirus, even when served in restaurants. Lemon juice and hot sauce don’t eliminate that risk. If you’re concerned, choose fully cooked oysters, and always cook oysters labeled for cooking thoroughly.

If you love oysters, don’t miss a Korean winter

I doubt I’ll ever become someone who genuinely loves raw oysters.

But I’d still recommend Korean winter oysters to anyone who does.

You don’t have to love a food yourself to appreciate why someone else might enjoy it.

If you visit Korea in winter, try an oyster dish that appeals to you. And if you’re like me, start with gul-gukbap or gul-jeon.

Do you like oysters? If you’ve tried them in Korea, which oyster dish was your favorite?

Have a question about Korean food or traveling in Korea? Leave a comment below. If I know the answer, I’ll be happy to help.