Mingles was the place I chose for dinner. It is ranked as the 89th finest restaurant in the world in 2023 and received two Michelin stars this year.

 

Menu

We added "Signature Pairing" to our dinner.

He begins by explaining the ingredients that will be used.

Champagne was our first wine pairing.

The two wines on the right are available at an additional cost compared to the Pinot Meunier on the left. Crystal (champagne) was something I was interested in trying, but the additional cost of 90,000 won made me change my mind quickly.

 

White Peach & Coriander Janga-jji

Peach was the first dish. On top, you'll find some coriander Janga-jji (pickles). This coriander added a nice, subtle flavor to the sweet, juicy peaches.

 

Asparagus & White Bean Soup

The second dish was a bean soup topped with abalone, caviar, and asparagus. It's like a hearty bean soup made with premium ingredients.

All of the ingredients contributed to the dish's delectable flavor, and the superb seasoning gave the soybean soup an impressively savory flavor.

 

Sweet potato Injeolmi (rice cake)

The Injeolmi was a sweet potato-flavored rice cake.

 

Min-eo Hweh (Summer croaker fish)

Particularly in the warmer months, Min-Eo (croaker fish) is a must-have health food. The croaker fish belly is on the right and seasoned with soybean paste on the left.

The croaker belly didn't stand out to me, but the fragrant and flavorful soybean paste made up for it.

 

Gamtae Roll with Fried Galchi (hairtail fish)

It was much warmer than it appeared to be, and well-cooked hairtail fish is always wonderful.

 

Hanwoo Yukhoe (Korean beef tart)

The Yukhoe is seasoned with Gochujang (red pepper paste) which gives a uniquely Korean flavor.

 

Riseling (second wine pairing)

However, despite being Riesling, this was the weakest of the day's paired wines.

 

Zucchini Namul, Sesame, Shrimp, Kumquat Confit

Thinly sliced zucchini were layered over shrimp, scallops, and other seafood. The taste was a bit bland, so there was nothing particularly memorable about the flavor. Perhaps they were making an effort to preserve the original taste of the ingredient.

The fried shrimp head is always delicious.

 

Ellyeop Pyunjoo

The traditional rice wine, Ellyeop Pyunjoo was the following pairing. The "Signature pairing" combines some Korean traditional liquor.

The rice wine in the lovely glass tasted great. Normally, traditional liquor isn't my thing, but I found myself quite enjoying this.

The next course was Mingling Pot, and all the ingredients of the dish were displayed. Look at the superior ingredients.

- Seafood Morel & Hanwoo (Korean beef) cabbage Mandu (dumplings), Sea cucumber,  Beef tongue, Abalone, Korean pork, etc.

 

Mingling Pot

I really enjoyed this. Healthy food is an indispensable part of Korean cuisine.

 

Bourgogne (white)

 

Tile Fish (Jeju Island), Crispy Black rice, Dried Fish Porridge, Pressed Caviar

Caviar roe is something I see frequently these days. This Tilefish is prepared a little differently than usual, with the black Nurungji (crispy rice) added for extra texture.

Tender and perfectly cooked, the fish has a little aftertaste characteristic of dried fish. Some people will enjoy it while others do not.

 

Cheong Myeong Ju

Cheong Myeong Ju was the following pairing. Supposed to be a rare and expensive Korean liquor.

It was the nicest traditional liquor I've ever tasted, and I enjoyed it very much.

All the ingredients of the following dish. The combination of crab and caviar sounds fantastic.

 

Sticky rice risotto, Crab, Tomato, Perilla oil, Caviar

Although it looks like risotto, the flavor is more like porridge. Very tasty. Rice's chewiness, crab's rich flavor, and the herbal aroma of perilla oil. The fusion of Korean and Western flavors worked wonderfully.

 

Barolo (red)

Barolo was the next wine pairing. This means the meat will be served shortly.

Barolo has a distinctively peppery flavor that is not to my liking.

 

Acorn Jelly, Cucumber, Sancho Pepper /  Ogol (black) Chicken Skewers

This Ogol chicken skewer was fantastic. The flavor was subtle and rich, while the texture was mild. For me, this was the best dish of the day.

Deep-fried acorn jelly topped with truffles. Unusually, they fried the acorn jelly.

An acorn jelly with a relatively warm texture and chewiness, however, I didn't find it to be very tasty.

 

Pessac Leognan (red)

 

Handon Soondae

Complex in flavor, it's difficult to describe, but, I really enjoyed this one. I think I prefer a more complex and delicate flavor.

 

Hanwoo (Korean beef), Corn pancake

The corn pancakes seem to have come out according to the season.

 

Fruits Kimchi

You can eat it with the meat.

Authentic Korean beef Hanwoo is always delicious. The grilling, however, was not as remarkable as it is at some other restaurants.

 

Dessert wine

 

Bibimbap: Rice Ice cream & Pudding, Corn, Soy sauce, Sesame oil

After reading only the front, I incorrectly assumed that Bibimbap (rice topped with veggies) was a regular course menu. lol. However, it was a dessert.

By adding a touch of this soy sauce, it takes on a sweet and distinctive flavor, transforming it from a standard dessert into something truly unique.

 

Port wine

The 1989 vintage sounds excellent.

 

Jang Trio Ice cream

There were two sweet options on the menu, and I ordered both.

This is Jang Trio ice cream, and its flavors include Gochujang puff, Deonjang (soybean paste) Creme-brulee, Ganjang (soy sauce) pecan, vanilla, and whiskey.

It's a sweet treat with a Korean flavor, fitting for a restaurant that specializes in Korean cuisine. Not incredibly tasty, but it was enjoyable anyway.

 

Ginger Ice Cream & Tuile, Apple Compote, Ginkgo Nut Caramel Cream

Very rich caramel ice cream with a strong ginger flavor. It's still unclear to me how ginger flavor goes with ice cream.

If you notify the restaurant in advance of your birthday, they will have a cake like this ready for you.

 

Jerusalem artichoke Tea

Jerusalem artichoke tea is supposedly beneficial for weight loss, so I drink it frequently.

 

Beautiful Korean Sweets

Nothing unique about the flavor stands out; it's merely a Korean dessert prepared in a traditional way.

They handed me a packet of anchovy broth as I was leaving. I think it would be great to boil it as broth while preparing noodles or stew at home.

 

Conclusion

My experience eating there was pleasant overall, but not so much that I would rush back. For the simple reason that the world is full of tasty food!

 

Address : 2F, 19 Dosan-daero 67-gil, Gangnam-gu, Seoul, Seoul OPEN GOOGLE MAP

Phone : +82-2-515-7306

Operation Hours : Tuesday-Saturday  (Break time : 15:00 - 18:00)

Website : restaurant-mingles.com

Reservation : Click here for reservation

 

Source : https://blog.naver.com/kps5329/223175219820

Writer : kps5329

Special thanks to kps5329

 

Mingles seoul 2star michelin korean fine dining