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Mingles Restaurant in Cheongdam-dong: A Michelin 2-Star Modern Korean Dining Experience in Seoul

Located in the upscale Cheongdam-dong neighborhood of Seoul, Mingles has consistently garnered attention as a premier destination for modern Korean cuisine. This Michelin 2-star restaurant offers a sophisticated dining experience that blends traditional Korean flavors with innovative culinary techniques. Recently, I had the pleasure of revisiting Mingles for lunch and was once again impressed by their creative dishes and refined atmosphere.

Elegant Ambiance and Convenient Location

Mingles is situated in Cheongdam-dong, an area known for its high-end restaurants. Despite being in a bustling district, the restaurant is relatively accessible by public transportation, with Apgujeong Rodeo Station nearby. While driving in this area, especially during evening rush hour, can be challenging due to traffic, opting for public transport is a good choice. The restaurant’s interior design emphasizes natural elements, featuring extensive use of wood in its flooring, tables, chairs, and window frames. This creates a warm and inviting atmosphere, appealing to those who appreciate a natural aesthetic. The dining space is modern and stylish, with large windows that, while not offering panoramic city views, provide a pleasant outlook onto leafy foliage, reminiscent of stained glass.

A Delightful Lunch Course with Customizable Options

Mingles offers a set lunch course at ₩125,000. While the main course selection is fixed, the dessert offers choices, and a variety of à la carte additions are available to enhance your meal. This flexibility allows diners to tailor their lunch experience to be closer to the dinner menu if desired. I opted to add several dishes, including the prized botan shrimp (Bori Shrimp), lamb ribs, and anchovy noodles, to sample a wider range of Mingles’ culinary offerings.

Highlights from the Lunch Course

• Welcome Bites: The meal began with a trio of amuse-bouches, featuring scallop and clam, followed by beltfish and caviar roll, and a fig and cheese tartlet. The seafood was remarkably fresh, and the combination of flavors in each bite was expertly balanced.
• Buckwheat Bingtteok with Seasonal Herbs: This Jeju-style buckwheat crepe, filled with seasonal vegetables, offered a light and refreshing palate cleanser. While subtly flavored, it was appreciated by my dining companion.
• Beef Short Rib and Napa Cabbage Roll with Soymilk Soup: A warm and comforting dish featuring tender beef short rib wrapped in Napa cabbage, served with a rich and savory soymilk soup. The soup, served warm, exuded a more intense soy flavor than typical cold soymilk noodle dishes.
• Grilled Tilefish and King Clam with Abalone and Perilla Oil Sauce: The tilefish, a personal favorite for its robust flavor, was perfectly grilled, maintaining its moisture and complemented beautifully by the abalone and perilla oil sauce. The king clam was also tender and flavorful, though portioned modestly.
• Botan Shrimp (Bori Shrimp) Addition: This added dish featured succulent botan shrimp prepared medium-rare, accompanied by a rich bisque sauce, black vinegar-infused sushi rice topped with caviar, and creamy potato puree. The combination was luxurious and satisfying, especially for seafood lovers.
• Meat Course: The main course included Korean beef sirloin and Tteokgalbi (grilled short rib patties) made with abalone, served with deodeok root (Korean bellflower) and white kimchi. The sirloin and Tteokgalbi were both cooked to perfection and paired well with rice. The subtle addition of abalone to the Tteokgalbi added a unique seafood note.
• Lamb Ribs Addition: The herb-crusted lamb ribs were a standout dish. The lamb was tender, flavorful, and expertly cooked. Served with lamb ravioli, this dish was highly recommended and a worthy addition to the lunch course.
• Anchovy Noodle Addition: The anchovy noodles, served in two smaller portions for sharing, featured a rich and flavorful anchovy broth and were topped with fried sweetfish (eun-eo). The addition of fried sweetfish elevated the dish, adding a richer dimension compared to a simpler version I had tried previously.
• Desserts: The dessert course included ‘Pomme Blanche’ (white apple dessert), followed by a choice between ‘Jang Trio’ ice cream (Mingles’ signature ice cream featuring Doenjang, Ganjang, and Gochujang – Korean fermented sauces) and mugwort ice cream. The ‘Jang Trio’ ice cream is a must-try for first-time visitors, showcasing a unique and surprisingly harmonious blend of savory and sweet flavors. A selection of Korean petit fours, including black sesame Juaak, caramel macaron, doraji jeonggwa (candied bellflower root), and peanut cookies, completed the meal.

Overall Impression

My recent lunch experience at Mingles reaffirmed its position as a top-tier dining destination in Seoul. The restaurant’s commitment to culinary innovation, combined with the use of high-quality ingredients and attentive service, makes it a truly memorable experience. While the price point is considerable, the quality and creativity of the cuisine, especially with the customizable lunch options, offer good value for a special occasion or a refined dining experience. For those seeking a modern and sophisticated interpretation of Korean cuisine in a Michelin-starred setting, Mingles is highly recommended.

Restaurant Information:

• Restaurant Name: Mingles (밍글스)
• Location: Cheongdam-dong, Seoul, South Korea (청담동)
• Cuisine: Modern Korean
• Michelin Stars: 2 Michelin Stars
• Price: Lunch Course ₩125,000, Dinner Course ₩240,000 (excluding additions)

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