Mingles Seoul

You're in Seoul and want to savour trad Korean cuisine but with a twist. Look no farther than Mingles. After a long stint under Basque legend Martin Berasategui, Mingles chef Kang Min-goo had one clear aim: introduce a new kind of Korean cuisine - one that emphasises the essence of its traditional aspects but appeals to all palates.

Mingles is housed in an industrial-chic basement space, and Kang's keen eye for detail is evident in everything from the ceramic ware to the warm luxury of the interior design. Rated one of the world's top 50 restaurants in 2024, this temple of fine eating offers diners the chance to explore unsung local ingredients.

The 10-course tasting menu focuses on local fish and vegetable preparations, using traditional fermented sauces and vinegars. Signature courses include bansang - a sumptuous meal with rice, soup, kimchi and jang sauce.


Guests can also enjoy the zucchini seon, a dish conceived as a vegan offering when a monk visited Mingles, which Kang later reinterpreted with anchovy broth and salted shrimp. Once imbibed, its taste won't leave you for days - especially considering this dish takes over two days to prepare.