For food lovers, the journey to explore the land of kimchi would not be complete without bringing back some specialties as gifts. However, among countless attractive options, choosing a delicate, unique gift that is truly rich in Korean flavor can become a big challenge. How to make that gift not only a memory but also an authentic taste experience, making the recipient fully feel the unique culinary culture?
To answer this question, the prestigious newspaper Korea Times conducted a special survey, looking for masters in culinary arts - professional chefs who are working and deeply attached to Korean cuisine. With experience and deep understanding of ingredients, processing methods as well as local culinary culture, they are the ones who can give the most valuable advice.
The Korea Times asked professional chefs working in Korea to find out the most impressive dishes, ingredients and shopping places.
Discover the culinary soul at traditional markets
If convenience stores offer speed and variety of packaged products, it is the traditional markets that fully embody the soul and culinary rhythm of Korea.
Traditional markets are where the soul of Korean cuisine is fully expressed.
Chef Joseph Lidgerwood, owner of the Michelin-starred Evett restaurant, told the Korea Times: "Gyeongdong Market is my favorite place. Here, I can clearly feel the seasonality of each ingredient and find countless unique dried foods that are hard to find anywhere else." Mr. Lidgerwood often takes international friends and colleagues to this market whenever they have the opportunity to visit Seoul, because Gyeongdong Market, located in the Dongdaemun district, is famous for its grains, beans, medicinal roots and dried specialties - ideal gifts to bring back without worrying about preservation.
Here, shoppers can clearly feel the seasonality of ingredients and find a variety of unique dried foods.
Not only for dried foods, traditional markets are also a treasure trove of fresh, seasonal ingredients. Italian chef Annamaria Bortolato, owner of the Perbacco bar, shares her passion: "I often go to the market to hunt for new ingredients like dallae (wild chives) or namul (seasonal wild vegetables)."
It would be a shame not to visit traditional Korean markets once.
The abundance of seasonal vegetables has even inspired international chefs. Chef Scott French, owner of Spill Out pizza, boldly included dallae in his spring special pizza, creating a unique and novel flavor. Mr. French emphasized that namul is an integral part of Korean cuisine, clearly demonstrating the culture of "eating with the seasons" and a deep connection with nature.
Fermented Seasoning - The Spice of Korean Meals
When it comes to Korean cuisine, it is impossible not to mention "jang" - the trio of fermented spices that have become the soul of every meal: doenjang (soybean paste), ganjang (soy sauce) and gochujang (chili paste). These are not only gifts with deep cultural meaning but also highly applicable, easily incorporated into many dishes in international cuisine.
“I am fascinated by the variety and depth of flavors of jang,” says Woosong University culinary professor Francesco Ghilardi. “They can work wonders with many cuisines around the world, from Asian to European.” Chef Bortolato is also experimenting with marinating seafood and vegetables with doenjang, opening up endless creative possibilities. Meanwhile, chef Lidgerwood often buys doenjang for vegetarian friends because it is completely vegan and very nutritious, suitable for many diets.
Fermented spices typical of the land of Kimchi
At large markets like Gwangjang, visitors can easily try different types of jang before deciding to buy. Kwon Young-ja, a long-time vendor at the market, shares her experience: "We have tasting spoons or toothpicks available for foreign visitors to try. Everyone has their own taste, so how can you know if it's suitable without trying it?" This creates a friendly and personalized shopping experience, helping visitors find the type of jang that best suits them.
While jang is a great option, if not for the constraints of preservation or packaging, chefs all have one dish they “wish they could take home”: ganjang gejang – live crab marinated in soy sauce. “There’s nothing quite as addictive as ganjang gejang. But it’s hard to find outside of Korea. I wish there was a tourist version,” laments chef Lidgerwood, underscoring the irresistible appeal of this unique dish.
Special dishes recommended by experts for diners
In addition to the distinctive flavors, chefs also appreciate the Korean dining style – with the table always filled with banchan, allowing each person to freely combine flavors to their liking. Chef Bortolato even dreamed of a “Korean meal kit” with sesame oil, seaweed, soy sauce and sesame seeds – ingredients that are available in almost every Korean home, demonstrating their convenience and popularity in everyday cuisine.
Korean meals always stand out with their full array of side dishes.
For tourists who love design and want to find a "cool yet unique" gift, two places to visit are Bukchon Gwang and 365iljang.
Bukchon Gwang, located in the Bukchon Hanok Village, is a store that specializes in traditional fermented foods, but presented in a modern and sophisticated style. Here, you can find everything from traditionally brewed soy sauce, rice vinegar, handmade kimchi to unique items such as soy sauce caramel and meju-shaped cookies (blocks of fermented beans used to make doenjang and ganjang). Each product is not just a dish but also a work of art, showing the harmonious combination of tradition and modernity.
Meanwhile, 365iljang – located in the heart of Gwangjang Market – takes a more community-oriented approach, showcasing local brands from across Korea. In addition to food, it sells souvenirs inspired by popular street food: tteokbokki-shaped magnets, bungeoppang (sweet fish cake) keychains, and bindaetteok-patterned tape. In particular, these souvenirs also celebrate traditional craftsmanship, such as intricate mother-of-pearl wine openers and hanbok-made wine bags made by the market’s artisans, imbued with cultural and artistic value.
Korean cuisine is not just limited to spicy noodles or kimchi. It is a rich world of fermented spices, seasonal vegetables and a diverse and sophisticated dining culture. Whether it is a jar of traditional doenjang, a bag of fragrant dried namul, or some unique soy sauce caramels, all carry the breath of the land of Kimchi - gifts that are not only delicate and familiar but also full of flavor, ready for anyone to bring back and share with loved ones.
