Affordable Oysters in Korea — Cheap, Fresh, and Surprisingly Versatile

If you've only ever had oysters at a fancy restaurant, served on ice with lemon wedges, Korea might just change the way you think about them. Here, korean oysters are everywhere — raw, fried, in soup, or even inside kimchi. They're so common that you can find them bubbling in hot broth at a bus station diner, or sold by the bucket at local seafood markets. And the best part? They’re cheap. Like, shockingly cheap.

Why Korean Oysters Taste Better When They’re This Cheap

① How are oysters this affordable in Korea?

The first time I saw a tray of fresh oysters going for under $10 at a market in Tongyeong, I had to double-check. In Korea, affordable oysters aren’t a special deal — they’re just how things work. Thanks to the country’s long coastline and well-developed oyster farming industry, supply is both massive and local. There’s no need for long-distance shipping or expensive refrigeration chains.

Especially in the colder months — usually November to February — oysters are at their peak. You’ll find them sold raw by fishmongers with handwritten signs, or served generously in family-run eateries. It's seasonal, yes, but also cultural: winter in Korea just wouldn't be the same without oysters in some form on the table.

② Freshness you can taste — and trust

One reason korean oysters taste so good is how quickly they go from sea to plate. In coastal towns, you can get oysters that were harvested that very morning. There’s no lemon or mignonette sauce — just a splash of vinegared gochujang and maybe a piece of perilla leaf. That’s all you need when they’re this fresh.

Even in cities like Seoul, you’ll find restaurants that proudly tell you where and when their oysters were sourced. And in most markets, they’ll shuck them in front of you, right there at the stall. You can eat standing up, slurping them down with a shot of soju if you're feeling brave.

③ Korean oyster dishes you didn’t know existed

Korea doesn’t stop at raw oysters. In fact, some of the best oyster dishes in Korea are warm, hearty, and perfect for cold weather:

• Gulgukbap (굴국밥): Oyster soup with rice, seaweed, and tofu. It's what locals eat to warm up after running errands in the snow.
• Guljeon (굴전): Egg-battered oyster fritters. Crispy on the outside, briny on the inside — often part of a traditional holiday spread.
• Oyster kimchi(굴김치): Yes, it’s a thing. Adding fresh oysters to kimchi gives it a richer, almost creamy depth. It's winter-only, and very addictive.
• Oyster bossam(굴보쌈): Wrap cold steamed pork with raw oysters and kimchi in cabbage leaves. Salty, sour, and completely satisfying.

None of this is fancy food. These are dishes your grandma might make. Or the ajumma down the street. They're comforting, everyday meals — and that's exactly what makes them so special.

④ Where to eat them (without breaking the bank)

Want to try fresh oysters Korea style? Head to Jagalchi Market in Busan or Noryangjin Market in Seoul. Walk past the tanks of live octopus and you’ll find trays of oysters being shucked right there. Don’t be surprised if someone offers you one with a smile — and no charge.

If you're lucky enough to visit Tongyeong in winter, you're in oyster country. Restaurants offer oyster set menus, oyster hot pots, even oyster pancakes to go. There’s even an annual oyster festival where you can tour the farms and eat as much as you dare.

⑤ Nutrients, not nonsense

Oysters aren’t just tasty — they’re also incredibly healthy. Packed with zinc, protein, and omega-3s, they’re a natural immune booster, which is probably why Korean moms love serving them when someone in the family has a cold. And don’t worry about safety — Korea’s shellfish undergo strict government inspections, especially during peak season.

So yes, affordable oysters in Korea are also clean, safe, and great for you. Kind of hard to beat that combo, right?

⑥ If you’re still on the fence...

I get it. Oysters can be intimidating. The texture, the rawness, the whole “slimy ocean thing.” But Korea is a great place to start. Try gulgukbap — the heat mellows the flavor. Or guljeon, which is basically a seafood pancake that just happens to feature oysters. Work your way up to raw if you want. No pressure.

And if you still don’t love them? That’s fine. But at least you’ll know what the fuss is about. And maybe, just maybe, you’ll find yourself reaching for another bite anyway.

Conclusion: Small shell, big surprise

Korean oysters aren’t treated like precious jewels. They’re everyday food — cheap, fresh, and woven into the rhythm of local life. That’s what makes them so special. Whether you’re slurping them raw at a street market or spooning them up in a steaming bowl of soup, they taste like winter in Korea. And once you try them, you’ll understand why they’re loved by so many.