South Korea

South Korea

Fermentation anchors Korean cuisine, from kimchi and jangs to meju bricks drying in open courtyards. More than a technique or a flavor, though, it is a way of life. And this living tradition is vibrantly alive in Seoul, where centuries-old markets, master workshops and modern kitchens reveal a culture built on patience and transformation. On our 8-day journey through the country’s culinary heartland, we’ll go from seafood markets and barbecue alleys to fermentation studios and temple kitchens. Along the way, we’ll meet the people who keep these traditions thriving: fishmongers, kimchi masters and the Buddhist nuns who cook with mindfulness at Jingwansa Temple. Our week unfolds during gimjang season, when households across Korea prepare their winter kimchi. We’ll take part in this centuries-old ritual through hands-on workshops, pottery studio visits and meals that celebrate the harmony between flavor, craft and time. Together we’ll taste the soul of Korean cuisine—fiery spice and quiet subtlety, sea and mountain, ritual and reinvention—while discovering how fermentation continues to shape both the Korean table and the rhythm of daily life.

Trip highlights: Experience South Korea’s past and present coexisting side by side. In Seoul, visit busy fish and vegetable markets where you’ll shop and eat traditional breakfasts; dine at a tiny omakase restaurant and learn Korean home cooking during a hands-on class. Outside the city, immerse yourself in a slower pace. Make kimchi with one of just five certified kimchi masters and watch potters make pots for kimchi fermentation. Spend a day at a Buddhist temple learning about temple cuisine and the rhythms of religious life. Finish with a meal at a 14-seat Michelin-starred restaurant.

Who you’ll travel with: Trip Leader and Korean Cultural Connector Anica Kim

A sample of what you’ll eat and make: Hand-shaped mandu (dumplings), bowls of beef broth noodle soup with brisket; Napa cabbage kimchi; seafood kimchi; different banchan every day; yangneom galbi (grilled marinated short ribs); dakgangjeong (fried chicken); pajeon (scallion pancakes); soju and more soju; the freshest oysters and prized abalone from Jeju island; cuts of premium Hanwoo beef, such as ribeye, chuck flap and classic kalbi short ribs; rainbow slices of kimbap; kkwabaegi (donut twists) so good the line goes around the corner; calming Temple cuisine dishes, such as clear tofu soup and lettuce pancakes; and homestyle bulgogi japchae and bibimbap.

Per person cost: $7,250 (Single room supplement: $2,000)
Nonrefundable deposit due at booking: $500