A signature dish showcasing Chef Kang's philosophy of layered, nuanced flavors through fermentation. The pot simmers with abalone, sea cucumber, and anchovy broth, building umami from the cooking process rather than relying on overt richness. Reviewers consistently praise this as the dish that defines Mingles' approach to modern Korean cuisine.
Tips from diners
This is the centerpiece of the tasting menu — one bowl encapsulates the restaurant's philosophy on fermentation and umami building.
A three-part dessert that captures savory ferment flavors in sweet form. The doenjang crème brûlée carries umami caramelization, the ganjang pecan brings saltiness reminiscent of soy sauce, and the gochujang puff adds a chili kick. This signature dish perfectly demonstrates Chef Kang's ability to deconstruct Korean fundamentals and reassemble them in unexpected ways.
Tips from diners
Order both if possible — the contrast between the savory fermented flavors and sweet preparations is what makes this restaurant unique.
A course that honors Korean beef tradition while showcasing fermentation's role beyond the sauce. The hanwoo (Korean beef) is grilled precisely to highlight marbling, the soondae (blood sausage) provides earthy richness, and the kimchi anchors everything in Korean flavor identity. Reviewers consistently cite this as the moment where Chef Kang's philosophy becomes undeniably clear.
Tips from diners
Book lunch service (280,000 KRW) if budget is a concern — you'll experience the same philosophies as dinner for a lower price.
A course that bridges Korean and Japanese technique. The raw fish showcases pristine local sourcing, the crispy hairtail (a fish prized in Korean cooking) provides textural contrast, and the gamtae (sea mustard) rice roll ties it back to Korean tradition. This dish exemplifies the restaurant's modern approach while respecting Korean ingredient foundations.
Tips from diners
The balance of raw and fried in one course is purposeful — don't skip the fried hairtail as it's what makes this dish memorable.
A delicate opening that sets the tone for the layered, nuanced approach throughout the menu. The rice cake base provides subtle sweetness from the sweet potato, while the chestnut soup adds depth and the truffle brings aromatic complexity. Multiple diners note this as an example of Chef Kang's ability to make Korean ingredients sing without heavy-handed preparation.
Tips from diners
This sets the flavor trajectory for the meal — the subtlety here is intentional and builds toward the bolder fermented dishes that follow.
Mingles earned its third Michelin star in February 2025, making it Korea's only three-star restaurant. Chef Kang Mingoo, who opened the restaurant in 2014, reimagines Korean classics through extensive fermentation, particularly using doenjang, ganjang, and gochujang as building blocks. The restaurant reduced capacity to 24-25 guests per service and now operates four-and-a-half days per week to ensure personalized attention.
Reservations are essential and should be made well in advance. The restaurant seats only 24-25 people per service.
The restaurant is closed Sundays and operates a four-and-a-half-day week. Confirm operating days when reserving.
Arrive early to your reservation — seating is sequential and the experience begins promptly with no walk-in option.
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