December's things to do

Mingles is undoubtedly one of the most interesting modern Korean restaurants in Gangnam. As its name suggests, Mingles utilizes Japanese, Spanish and French styles of cooking with Korean cuisine as its backbone. By undertaking the serious work of studying the ingredients as well as well as demanding an exacting selection, the chefs at Mingles have been successfully demonstrating creative ways to expand and further existing concepts of Korean cooking. Utilizing seasonal ingredients and recipes that have been passed down through palace kitchens over the hundreds of years, they create impressive combinations of the traditional and popular. Their nutty, citrus yuja danja (citron pot), once offered to the kings of old, and their jangajji (pickled vegetables) that have been fermented for an extended period of time are just some of the innovative efforts that enable patrons to get a taste of the past and present. The crème brûlée trio made with Korean traditional sauces is another such recipe that defies existing concepts and offers to your palate flavors unlike any before. Having received one star from Michelin in 2017 and ranked 15 on Asia's 50 Best Restaurants in the same year, Mingles has proved its strength in innovation and their influence in the local food scene.

This is one of the most famous sashimi places in Seoul. Their specialty is bangeo (yellowtail fish), which is in season during the winter and is caught in Jeju (especially near Moseulpo). During the winter, the bangeo is at its largest. The larger the fish is, the better it tastes and if it weighs more than 5kg, it’s considered to be big. Bangeo has a lot of fat and thicker slices are chewier with a thicker consistency. Like tuna, each part of the fish tastes different. The best way to eat it is to dip a slice of bangeo sashimi in sesame oil, wrap it in a piece of dried seaweed and add kimchi. It’s quite common in Jeju to have bangeo with kimchi and top it off with a shot of Hallasan soju. Beware, the line to get in is out the door by 5pm. They don’t take reservations so make sure you arrive there before 6pm.

The name of this tea-café, “Suyeonsanbang” literally translates into “a small home in the forest where literary people used to meet” and the title’s appropriate as it was once home to late Korean author Lee Tae-jun. This hanok home served as the backdrop to several of his short stories and was the main setting his 1943 novel, "HaebangJeonhu" as well. Hidden on the side slope of a hill and tucked behind a rainbow of flowers and a small forest of trees, it’s not hard to imagine how a writer could draw inspiration whilst in this charming hideaway. Talked about on media outlets in Japan, France and the UK, the home consists of several rooms and chairs around the space. The tea collection on the menu is impressive and their ability to take something like medicinal herb ssanghwa-cha and make it delicious, even more so.