Hi Raye and Jin! Thank you for sharing this video! ๐ฑ Ton of oysters ๐ฆช๐๐๐! Try to put garlic, butter and white wine for grilling next timeโฆ I marked it on my map, Iโll visit there๐. ๊ฐ์ฌํฉ๋๋ค.
Grilled oysters with lemon and Tabasco is what Iโm used toโฆand the raw oysters with the peppers looked so delicious. Looking forward to seeing your next video. Take care. Be safe.
@rayejin3 ะถัะป ะฑาฑััะฝ
That sounds delicious! If I get the chance to eat oysters in the states, too, i'll try it that way!!!
@hiroono12 ะถัะป ะฑาฑััะฝ
Raw seafood in Korea is dangerous. You should be aware of the fact that even when heated, fish and shellfish from the Yellow Sea are contaminated with Korean manure. The US FDA has banned the distribution of Korean seafood in the United States. Coliform bacteria were detected in processed products such as grilled conger eel (1 case) and crab spicy miso pickles (1 case), and diarrheal shellfish poisoning was detected in live ark shells (3 cases) and live lajonkairia lajonii (4 cases). On June 19, 2020, paralytic shellfish poisoning exceeding the standard value was detected in Korean red shellfish (Ito-kan) imported to Japan, and 383 were forced to recover. In 2014, multiple customers who ate Korean flounder sashimi at a Japanese restaurant in Tokyo suffered from vomiting and diarrhea. The cause was the food poisoning parasite "Kudoa", which is said to be abundant in Korean flounder. In March 2020, four people died and more than 30 people were hospitalized after being infected with Listeria monocytogenes, which causes food poisoning, after eating raw Korean enokitake mushrooms in the United States.