Spices of Seoul
Korea's capital, where gochugaru chilli flakes and gochujang paste season the national dishes.
Traded and grown here
Best time: October to November, in kimjang season.
Seoul's traditional markets, such as Gwangjang and Gyeongdong, sell dried chillies, garlic, sesame, perilla and the ingredients for kimchi. Korean cooking uses chilli in flakes, powders and fermented pastes.
Spices and trade
Gochugaru is a coarse red flake made from sun-dried Korean chilli with a fruity, moderate heat. Gochujang is a fermented paste of chilli, glutinous rice and soybean. Both are central to kimchi, stews and marinades.
The place and its people
Kimjang, the autumn kimchi making season, was added to the UNESCO list of intangible heritage in 2013. Families and neighbours gather to make large amounts to last through winter.
Visiting
Gyeongdong Market is known for herbs and dried goods, and Gwangjang for street food.
A trail idea for Seoul
- Gyeongdong Market Look at dried chillies and herbs.
- Gwangjang Market Eat mung bean pancakes.
- A kimchi class Make kimchi with gochugaru.
- A traditional restaurant Taste gochujang stews.
Written by the EveryMasala desk with AI assistance. Background: "Seoul" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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