After Jung Sik Dang, Mingles is the most interesting fusion Korean dining experience in Gangnam. As the name “Mingles” suggests, the menu consists of Korean as its backbone with Japanese, Spanish and French influences applied in various ways. To their credit, Mingles has worked hard to remove the stigmas associated with the term fusion: In Korea, fusion Korean food has up until recently been viewed a pretty name with nothing concrete backing it up. Mingles, however, has undertaken the serious work of studying the ingredients as well as demanding an exacting selection to expand and further existing concepts of Korean cooking. Their citron pot, once offered to the kings of old, and their pickled vegetables aged to perfection are just some of the innovative efforts that enable patrons to get a taste of the past and present. The Korean traditional sauce crème brûlée trio is another such recipe that defies existing concepts and offers to your palate flavors unlike any before.
Time Out says
The fun with hansik comes from a combination of rice and side dishes. Mingles has reinterpreted the Korean meal of rice and side dishes with numerous types of preparation styles and ingredients, including boiled
rice mixed with abalone viscera sauce, grilled gizzard shad, stir-fried anchovies, pickles and more. The Jang Trio is Mingles’ signature dessert. Vanilla ice cream, bean paste crème brulée, soy-marinated pecans, red pepper paste and whisky foam come together in a beautiful and balanced harmony.