The World of Oysters: How South Korea's Sea Farms Feed Global Appetites

Often called "the milk of the sea" for its high nutrient content, the oyster has long been a staple of the South Korean diet. Whether in porridge, rice soup, wrapped with boiled pork in salted cabbage leaves or eaten raw, oysters star in many traditional Korean dishes. Originally harvested by free divers, oysters are now grown in ocean farms along the country's southern coastline and shipped overseas to the U.S., Japan and Hong Kong. Appetite for the delicacy has made South Korea the world's second-largest exporter of the shelled mollusks. Photographs by SeongJoon Cho for Bloomberg