F. Martin Ramin/The Wall Street Journal, Styling By Anne Cardenas

Spicy, savory, sweet and a tad funky, the fermented reed-pepper paste gochujang already has a lot going on. Yet this strawberry version made by Kisoondo Traditional Jang in Damyang, Korea, managed to up the ante without undermining the classic condiment's signature umami punch. Locally harvested strawberries bring a delectable fruity note to the sauce, aged 6 months in traditional earthenware. Marinades, stews, roast vegetables and more all benefit from its beautifully rounded flavor. Strawberry Gochujang, $22, gothamgrove.com

To read full article '50 Winning Presents - From Understated to Over-the-Top', visit WSJ here