Korean oysters; what makes me nostalgic? (Bloganuary)

It’s now peak season for oysters in South Korea. I just had a passel of live ones delivered to me at the crack of dawn today. They were on ice outside my door, and I kept them there until I was ready to start shucking (it’s below-zero weather these days, so outdoors is like a fridge). It was an absolute treat to open the box and breathe in the sea-scented brine. For lunch, I shucked and baked them, topped with grated cheeses, Old Bay, and parsley.

Oysters are so cheap and plentiful in South Korea, as are mussels, and I’ve often wondered why. I was surprised to learn from this Korea Times video that Korea is one of the top oyster producers in the world. Most oysters sold at market in Korea are pre-shucked. The video is fascinating; older women are mainly employed in the sludgy work of shucking oysters. They work from before sunrise to dusk, and make about three bucks for every kilo’s worth of meat they process.

Korean oysters are mainly produced in the south of the country, in Tongyeong (check out a map showing Tongyeong here). Let me tell you, Tongyeong oysters are huge! If you watch the above video, you can get an idea. Some are easily double the size of a Humboldt Bay oyster, which I eat lots of (raw) when I travel to northern California.

I stick with well-cooked oysters in Korea, as there can be the rare norovirus outbreak with raw ones. One of the most popular oyster dishes in Korea is oyster pancake (굴전 gul jeon). They are fabulous eaten with a little soy sauce or gochujang. Below is a YouTube video with a simple and authentic Korean recipe:

I figured I should wax on a bit more and answer a Bloganuary prompt about what in general makes me nostalgic, and food is one of the first things that comes to mind.

The kinds of food that make me nostalgic revolve around holiday mainstays, or recipes that my mom or grandmother taught me how to make. While I am in Korea, I find it a special challenge to recreate some of these recipes, since a few Western ingredients can be scarce or expensive. I make an effort now and then, though, and it’s well worth it. Some recipes that come to mind are my mom’s potato salad, grandma’s wild rice casserole, and a few of grandma’s sweets including lemon bars and coconut bars.

My childhood meals were mainly comprised of simple comfort foods, nothing fancy. Even though I am extremely open-minded about food and eating, I’m happiest in the kitchen when I’m making one of my childhood favorites.

Some other foods that make me nostalgic are from places that I’ve visited, or singular moments with special people – Chiang Mai noodle soup from Vannee’s cooking class; Francine’s mirabelle tart from fruit picked that morning; koofteh tabrizi made by Sina’s mom. When it comes to my favorite food memories, some dishes will forever be linked to the person who first shared it with me.

I am now collecting a load of Korean favorites that will no doubt provide sweet daydreams in the future.