Wonjo Geoje Gul Gui 원조거제굴구이

Winter oysters go onto the charcoal in their shells and get pried open once they gape. They are plump and not salty. The course continues with fried oysters, oyster jeon, oyster sweet-and-sour and oyster porridge; the sweet-and-sour, in its heavy sauce, sharply divides people, while the fried oysters stay soft inside a crisp coat. Crunchy, fragrant dressed minari (water parsley) picked at between rounds keeps the oysters from getting tiresome. If the course sounds like too much, grilled oysters plus a bowl of gul-gukbap (oyster rice soup) is plenty.