Oysters are often associated with winter dining in Korea, but new research suggests spring may actually be one of the best times to enjoy them.

According to the National Institute of Fisheries Science, oysters harvested in March tend to be plumper and more flavorful than those collected during the traditional peak season in December.

A study analyzing oysters from five southern coastal areas including Tongyeong, Namhae, and Goheung found that spring oysters had a condition index about 1.3 times higher, meaning the meat inside the shell is fuller.

Taste analysis also showed clear differences.

Oysters harvested in March contained about 1.3 times more umami flavor and more than twice the sweetness of those harvested in winter. Tests using an electronic tongue confirmed stronger sweetness and savory notes in spring oysters, while overall nutrition such as protein, minerals, and essential amino acids remained similar across seasons.

Many of Korea’s best oysters come from the southern coast, particularly Tongyeong in Gyeongnam Province, often called the country’s oyster capital. Other well known oyster producing areas include Geoje, Namhae, and Goheung.

In Korea, oysters are commonly enjoyed raw with a splash of lemon or dipped in soy sauce with chili and garlic. They are also popular in dishes such as oyster pancakes (gul jeon), oyster rice (gul bap), and warm oyster soups during the cooler months.