Mingles — Restaurant in Seoul

We began with a delightful dance on the palate: the sweet potato rice cake, delightfully chewy and boasting a subtle sweetness. The asparagus clam soup with caviar and mint foam was a revelation – a refreshingly light counterpoint to the usual creamy bisques, showcasing the ocean's bounty with finesse.

The crudo platter, a stunning display of Korean seasonal bounty, featured impeccably fresh sea bream and mackerel, each glistening morsel a testament to quality.

But Mingles truly shines in its hot dishes. The fried hairtail fish and gamtae roll was a textural masterpiece – the contrasting crunch of the hairtail against the yielding gamtae, a seaweed delicacy, was simply unforgettable. This may be the best roll you'll ever encounter.

The Korean Zucchini Namiko & Rice Cake Tart was another feat of engineering. Imagine paper-thin zucchini layered on a half-dome of rice cake, the whole creation punctuated by the satisfying crunch of fried shrimp and the refreshing bite of turnip. Each element sang in harmony.

The Mingling Pot, a symphony of textures and flavors, showcased a medley of seafood – morel, sea cucumber, abalone – swimming in a warm but cold-brewed anchovy broth. A revelation was the Hanwoo Cabbage Mandu, where delicate cabbage leaves lovingly wrapped the mandu filling, a departure from the usual.

Jeju fish received a luxurious upgrade at Mingles. The crispy skin was further elevated by a layer of black rice, offering a delightful textural contrast. But the true star was the unexpected – a dried fish porridge with a gravy-like texture, adorned with pressed caviar. This dish was a textural and flavorful playground for the palate.

The journey continued with the sticky rice risotto with snow crab, a comforting dish redolent of fragrant sesame oil, bound with fresh tomatoes and eggs. French caviar added a touch of decadence, elevating the humble grain to new heights.

But Mingles isn't afraid to push boundaries. The ginseng chicken roulade with Gochujang mushroom sauce was a symphony of unexpected flavors, beautifully defying expectations. The deodeok (Korean root vegetables) with sesame bechamel was pure comfort food, elevated to Michelin-starred status.

The Bibimbab, a cornerstone of Korean cuisine, was reimagined as a playful dessert. Rice "ice-cream" and pudding, a touch of soy sauce, and a fragrant sesame oil drizzle – it challenged the very definition of sweet and savory. As my astute husband remarked, "it messes with your mind!"

The dessert course continued the theme of playful reinterpretation. The Jang Trio featured a Doenjang (soybean paste) crème brûlée, a Ganjang (soy sauce) pecan, and a Gochujang puff – each a testament to Chef Kang's creativity and his ability to transform everyday ingredients into delightful treats.

The meal ended on a sweet note with a medley of Korean sweets and tea, where the Gochujang dark chocolate macaron stole the show – a fittingly unique finale to an unforgettable evening.

Mingles is more than just a meal; it's an experience. It's a playground for the senses, a celebration of Korean ingredients, and a testament to Chef Kang's boundless creativity. Don't miss it – your taste buds...

A Symphony of Tradition and Innovation: A Review of Mingles (Seoul)

Nestled on a discreet street in Seoul's dynamic Gangnam district, Mingles offers an unparalleled dining experience that truly exemplifies the evolution of contemporary Korean cuisine. From the moment you step into the restaurant, there's an immediate sense of warm minimalism. The interior, adorned with natural wood tones, thoughtful Korean artisan ceramics, and an abundance of natural light, creates an elegant yet unfussy atmosphere. It's a space that feels both refined and welcoming, allowing guests to relax and fully appreciate the culinary artistry on display.

At the helm of Mingles is Chef Mingoo Kang, whose vision is to seamlessly blend the soul of traditional Korean hansik with cutting-edge techniques and global influences. His culinary journey, which includes training under renowned chefs internationally, is clearly reflected in every dish. What truly sets Mingles apart is its profound respect for Korea's fermented sauces, known as jangs (doenjang, ganjang, gochujang). These "mother sauces" are not merely ingredients but the very essence that imbues each creation with incredible depth, complexity, and umami. The innovative use of these traditional elements, sometimes even in unexpected forms like desserts, creates a captivating and educational dining experience.

The tasting menu is a meticulously curated journey through seasonal ingredients, showcasing a creative balance of flavors and textures. Dishes are presented with remarkable aesthetic flair, each a miniature work of art that invites appreciation before the first bite. You might encounter delicate seafood, such as surf clam with a nuanced spicy gochujang, or expertly prepared Hanwoo (Korean beef) that demonstrates a perfect balance of tenderness and rich flavor. The "Jang Trio" dessert is a particularly iconic example of the chef's philosophy, skillfully weaving sweet, salty, and spicy notes into a harmonious and memorable conclusion. The culinary team's commitment to sourcing high-quality, often local, ingredients is evident in the vibrancy and freshness of every component.

Beyond the exquisite food, the service at Mingles is truly outstanding. The staff are professional, attentive, and incredibly knowledgeable, guiding diners through each course with insightful explanations about the ingredients, preparation methods, and the story behind the dish. Their fluent English communication ensures that international guests feel entirely comfortable and informed, enhancing the overall appreciation of the meal. The pace of service is expertly managed, allowing ample time to savor each course without feeling rushed, creating a relaxed and enjoyable dining rhythm.

Dining at Mingles is more than just a meal; it's an immersive cultural and gastronomic event. It's a place where Korean culinary heritage is not just preserved but continually innovated, pushing boundaries while honoring tradition. For anyone seeking a truly exceptional and enlightening experience of contemporary Korean fine dining, Mingles stands as an essential destination, consistently delivering a symphony of flavors that lingers long...

We came as our anniversary dinner for our last night in Seoul. Ranked at #11 of Asia's Top 50 restaurants 2018. 9 courses ₩150,000.

I liked the minimalistic interior of the restaurant, it was also easy to find and service from beginning to end was stellar.

Our table was already set up and I liked that they have a menu explanation for the courses. Being Spring, the menu consist of beautiful veggies and seafood to start and they were amazing.

We loved the steak tartare amuse bouche. Then we had spring octopus and sea bream. Both were lightly flavored as to not overpower the sweet and fresh taste of the seafood itself. The next course was the thinly sliced abalone with cabbage in like a dashi broth. This was so beautifully made. Delicate and tender with the crunch from the cabbage which also soaked up the soup. Loved it. The side of rice cake stuffed with fish compote was my absolute favorite. The Asparagus was surprising. Blanched perfectly. Tender but crisp. The lightly spicy sauce with the pesto was superb. The tomato tart on the side was delicious. An excellent dish for Spring! The fried Jeju Island fish and Koren eel was great. Expertly fried without any oiliness. Perfectly cooked and paired with the best buttery rich Veggie risotto I've ever had. The bamboo shoot accompanied well. Mingles Fish Mandu was not what I expected. Light with a nice broth. Good end course for the appetizers. Egg course was foamy deliciousness with chorizo and the rich yolk at the bottom. So good. The Short Rib main was served with onion puree and grilled shallot. A soy bean paste sweet sauce on top really brought the dish together. The galbi itself was so amazing. Really enjoyed it. Ended with a nice warm bowl of noodles and pancake. It was great. The dessert we shared. I got the Jang Trio and Hubby had the summer citrus. Both excellent. Mine was very interesting with the soy bean paste creme brulee. Gochujang rice and soy glanced pecan. Whiskey foam and vanilla ice cream. Loved it! Summer citrus was nice and light. Great flavors and we got a special cheesecake dessert for our Anniversary as well. Ended with Fritz Coffee for Hubs, Jerusalem Artichoke Tea for me and petite fours. Overall an excellent experience. Dinner took almost 2 hrs but there wasn't a long wait between courses and the staff was on point thru out the night even with a full house. Never once was my glass empty or dish not immediately cleaned and cutlery replaced. They are attentive witgthout being intrusive. Highly...