Our favorite South Korea tours and excursions

The last walled city in Korea, Suwon is perhaps best known as the home of the World Heritage-listed Hwaseong Fortress, the 18th-century stronghold built by King Jeongjo to honor the remains of his father. So where better to kick off a half-day history tour?

As you stroll past bastions and artillery towers, you’ll learn how the fortress was expertly designed to defend the city using the very best of Eastern and Western military architecture. Want to get hands-on? To really get you into the Joseon dynasty mindset (or perhaps even that of a modern-day Olympian), you’ll have the opportunity to try some traditional Korean-style archery while you’re here.

After delving into the political and military history of Korea at Haenggung Palace – which once served as the royal family’s retreat during times of war – it’s out of the past, and back into the present: your tour will wrap up amid the craft stores, workshops, colorful murals and street food stalls of Haenggungdong Mural Village.

It’s amazing how much you can see on this full-day guided tour, which will reveal the traditional heartbeat still pumping beneath Seoul’s modern facade. 

Your first stop will be one of Seoul’s sumptuous palaces. The oldest, Gyeongbokgung, was once the main royal residence of the Joseon Dynasty – like a more pleasant version of Beijing’s Forbidden City, and with a mountain backdrop to boot. 

After exploring the palace, you’ll make the short trip to Bukchon, a picturesque district of traditional houses that provides a glimpse of old Korea. Today, many of these hanok have been converted into museums and workshops, including a superb folk art gallery. 

Nearby, bustling Insadong’s narrow back alleys are lined with art galleries and teahouses. After the traditional culture on show here, depending on the tour, you’ll either finish up at Myeongdong shopping district, Namsan Tower, or Gwangjang Market, ending a day through which you’ll have seen Seoul from as many angles as possible.

A madcap kitchen-based musical, Nanta has been delighting audiences since first opening in 1997. An electric fusion of traditional Korean drumming beats and modern performance, it’s the country’s longest-running show. 

Nanta made its international debut at the Edinburgh Fringe Festival – and since then, it has been staged in over 50 countries, becoming so popular that there’s now a dedicated Nanta theater way out in Bangkok. 

The basic premise is that of a restaurant owner’s hapless nephew struggling to cater for a wedding – and a series of seemingly impossible orders. The acrobatic feats and magic tricks of the performers are really something to behold, and the kitchen knife stunts may well leave you gasping. Then, of course, there’s the pounding music itself, the percussion performed with kitchen utensils including knives and chopping boards. Audience participation is also encouraged... you have been warned!

Creamy, sweet and very moreish, makgeolli is often described as a Korean rice wine – though “rice beer” is more appropriate, given the way it’s made. Many first-time visitors fall into the mak-trap... the stuff can taste deceptively weak until you’ve had too much, but as long as you know your level, it’s a brilliant drink. 

Our classes take place near Ulsan at Boksoondoga, one of Korea’s most esteemed makgeolli breweries. You’ll learn how this milky-white beverage shed its stigma as a “peasants’ drink” to become the tipple of choice for many young Koreans, who appreciate its light effervescence and subtle-yet-complex flavor profile. You’ll get hands-on, making your own batch with godubap (steamed rice) and nuruk (traditional Korean yeast). By the end of the 40-minute session, you’ll be ready to call yourself a connoisseur! 

One of Korea’s most famous gifts to the world is kimchi, whose popularity has shot up across the globe in recent years – not only because of its characteristically powerful taste, but also an admirable variety of health benefits. 

Many refer to kimchi as Korea’s national dish, though it’s not a dish in itself, but a complement to meals. There are many different varieties (not all of them spicy) but the most common is made from fermented cabbage, onions, garlic and spices. You’ll probably be able to buy it in your local supermarket these days, but the home-made stuff is always best – and while in Korea, you can learn all the secrets in our kimchi-making classes. After soaking up some background knowledge about kimchi, its history and uses, it’s time for the actual creation (gloves and protective equipment are provided, since making kimchi can be a pleasantly messy experience!). Best of all, you’ll get to take some home as a souvenir - so long as you don’t eat the lot before your flight.