Why winter is best time to enjoy seafood in Korea: From grilled shellfish to amberjack sashimi

An assorted platter of grilled shellfish, featuring scallops, clams and conches / Captured from Instagram (@todayjogae92)

Winter announces itself in Korea not just through its icy winds but through food, as a familiar rhythm returns to coastal towns, fish auctions and markets across the country. Fishmongers haul in crates of fresh catch at dawn, steam rises from metal pots on street corners and lines form outside small grill houses in seaside towns and cities.

Winter is widely regarded as the best season for seafood in Korea, a time when shellfish grow firmer and cold-water fish develop a richer flavor. For many Koreans, it’s a moment they refuse to miss — a season defined less by temperature and more by taste.

Short-form videos showing scallops popping open on a grill or shoppers racing through Seoul’s Noryangjin Fish Wholesale Market spread quickly on TikTok and Instagram each year. Searches for "winter seafood trip" and "where to eat good amberjack" surge among younger users, and clips comparing cuts of amberjack or showcasing oyster dishes can gather millions of views in a matter of days. What was once a quiet seasonal tradition has become a nationwide ritual fueled in part by social media.

That enthusiasm aligns with a broader cultural pattern. Food specialists note that Koreans’ strong commitment to eating foods when they are naturally in season — shaped by the country’s four distinct seasons — places special value on ingredients at their peak, with winter seafood long occupying a prized place in that tradition.

Here are some of the seafoods that taste like winter to many Koreans.

Korean oysters from Tongyeong, South Gyeongsang Province / gettyimagesbank

Oysters

Among the many winter delicacies, oysters, or "gul" in Korean, are the ingredient most closely associated with the season. Large oyster farms line the coasts of Tongyeong and Geoje in South Gyeongsang Province, and Tongyeong Port, where much of the nation's harvest is brought in, is surrounded by restaurants that specialize in oyster dishes throughout the colder months.

Although oysters are enjoyed raw or grilled in many parts of the world, Korea offers a range of preparations that often surprise first-time visitors. As winter begins, restaurants near fish markets and coastal areas start serving freshly shucked oysters with a bright chili-vinegar dipping sauce called "chojang," a pairing that highlights the Korean oyster's briny, soft and milky flavor.

A bowl of "gul-gukbap," a Korean winter soup made with fresh oysters, rice and vegetables / Korea Times file

Street stalls sell oysters cooked into "jeon," a type of Korean pancake made with chopped oysters and green onions. Some restaurants also present "gul-gukbap," a steaming rice soup that combines oysters, vegetables and broth. The dish has become a winter staple in Tongyeong, where visitors often time their trips to coincide with peak season.

Oysters also carry a strong nutritional reputation. The Ministry of Oceans and Fisheries notes that they are low in calories but rich in protein, glycogen, minerals and vitamins.

Many Koreans also believe oysters help cleanse the body during the holiday season when heavier meals are common. As a result, oyster restaurants in Seoul and Busan see steady lines beginning in early December, while production regions such as Tongyeong and Seosan, South Chungcheong Province, attract travelers who come specifically to taste oysters at their freshest.

An assorted platter of amberjack sashimi / Captured from X (@strwbryella)

Amberjack

Large amberjack fish, known locally as "daebangeo," are another emblematic winter food in Korea. The fish thrives in colder waters and becomes noticeably fattier and more flavorful as the temperature drops, which is why many Koreans wait specifically for it to peak in winter.

Restaurants serve it sashimi-style and diners often choose the cut they prefer. The belly is valued for its smooth, buttery texture, while the neck offers a firmer and cleaner bite. The slices are typically arranged with wasabi, thin radish strips and roasted seaweed. Many diners wrap the fish in the seaweed with their preferred garnish, a combination that adds aroma and a gentle crunch.

An assorted platter of amberjack sashimi / Captured from X (@jeo1iju)

Amberjack has also taken on cultural significance among younger Koreans, who treat the fish almost as a seasonal ritual. Each winter, social media fills with posts announcing an "annual amberjack day" or joking that diners have "completed the mission for this winter." Sashimi restaurants serving amberjack experience long lines of young customers and reservations at well-known establishments in Seoul tend to fill up quickly on weekends, especially during the peak of the season.

"I already had 'daebangeo' with my partner last week," said Kim, a university student in Gyeonggi Province. "It's become a seasonal ritual for me. If you look around online, there are plenty of good places in Seoul too, and I can't resist. I'm planning to get some more with my friends too in January."

A shellfish grill restaurant in Seoul, Aug.27, 2023 / Newsis

Grilled shellfish

Grilled shellfish is another winter favorite that draws people as much for the experience as for the food itself. Along the coasts of Incheon, Busan and Gangneung, Gangwon Province, rows of restaurants set up open charcoal grills where scallops, clams and conches cook directly in their shells. Many places also offer preopened shells topped with minced garlic or cheese, which melt into the natural juices as they heat and form a bubbling broth inside the shell.

A large part of the appeal is that diners cook the shellfish themselves. Wearing thick knit cotton gloves to protect their hands from the heat, they lift and turn the shells, tilt them to drain the excess broth and arrange them around the grill so they cook evenly. The process is hands-on and a little unpredictable and many people say that managing the sizzling shells together is part of what makes the meal feel communal and fun.

Groups gather around the grill, sharing platters as the smell of charcoal and seafood rises into the winter air. The combination of the sea breeze, smoke from the grill and the sound of shells popping has become a winter pastime for many Koreans.

An assorted platter of grilled shellfish, featuring scallops, abalone, clams and conches / Captured from Instagram (@todayjogae92)

In Eulwang-ri, a coastal area in Incheon known for its long stretch of grill houses, restaurant owners say business reliably surges once temperatures drop.

“When the cold wind arrives, customers return,” said the manager of a large restaurant in the area. “It becomes a place for big family dinners and a must-visit spot for couples on winter trips. People tell us it feels like the moment winter truly begins.”

Beyond these popular dishes, several other ingredients reach their zenith in winter. Mussels are used in steaming pots of soup, or "honghap-tang," and pufferfish becomes the star of clear soups and sashimi. Smaller clams such as cockles and Manila clams appear in market stalls in large quantities and are cooked into stews, or mixed with ramen noodles, while abalone from the south coast is served freshly cut or added to rice porridge. Each region offers its own specialties, encouraging travelers to explore winter markets and compare flavors along the coastline.

The food and retail industries have already begun responding to the rising demand. Major supermarket chains such as Emart, Homeplus and Lotte Mart plan to run promotional events throughout December, offering oysters and amberjack at discounted prices during select weeks.

The Temptation of Oyster set, featuring Korea's winter seasonal seafood, is displayed at the Natural 8 Spy Party Room of Seoul Dragon City. Courtesy of Seoul Dragon City

Hotels are following suit. Seoul Dragon City has rolled out several oyster and scallop promotions, including a small tasting set and a weekday seafood station. JW Marriott Dongdaemun Square Seoul has strengthened the seafood section of its year-end buffet, while Le Méridien Seoul Myeongdong is highlighting scallops, abalone, prawns and snow crab in its winter lineup.

Despite the seasonal excitement, safety remains a priority. Norovirus infections tend to rise in winter and health authorities remind the public to handle seafood carefully. The Ministry of Food and Drug Safety advises cooking Korean oysters "thoroughly when possible," purchasing from certified vendors and avoiding raw seafood if the source is uncertain.

Even with these warnings, winter seafood remains one of the most anticipated parts of the season. Many Koreans link the taste of oysters, amberjack and grilled shellfish to personal memories, from childhood market visits to university gatherings or late-night meals around a grill. The dishes represent warmth, reunion and the comfort of sharing food on cold nights.