When Korean-born chef Mingoo Kang started cooking overseas more than 12 years ago, he found that the cuisine of his home country was relatively unknown in other parts of the world.
“I had a vision to introduce a new kind of Korean cuisine abroad – one that highlights the essence of traditional Korean food and that both Koreans and foreigners would enjoy ”
In his years of working abroad, Kang went on to become the youngest-ever head chef at Nobu Bahama when he was still in his early 30s. He also trained under the tutelage of renowned Spanish chef Martin Berasategui, who is known as one of the leading figures of modern Basque cuisine.
Despite having amassed a wealth of culinary knowledge from his globetrotting stints, Kang thought his understanding of Korean cuisine was not as deep and thorough as he wanted it to be.
New techniques and a new kind of sensibility to the long-standing tradition of Korean food
After returning to Seoul where he gained valuable work experience around the globe, Kang focused his attention on Korean cooking and traditional temple cuisine when starting his new venture in 2014 and introduced his signature style of melding eastern and western cuisines and techniques.To refine his culinary philosophy, he consulted with local food experts, including Buddhist monk Jeong Kwan and respected chef Cho Hee-sook
Drawing on his culinary heritage, Kang uses jang, a trio of Korean traditional fermented sauces, and seasonal local herbs to capture authentic Korean flavors. While Mingles’ inspired seven-course tasting menu honors traditional hansik, it also showcases Kang’s technical expertise, creative flair, and international experience.
His passion for innovation, while remaining true to tradition, has enabled him to evolve Korean cuisine. Now, he delivers a gastronomic experience of the highest standard. His creativity, experience, and culinary skills have earned him this well-deserved award.
‘Mingling contrasting elements into harmony’
Mingles is considered one of the must-visit restaurants for foreign visitors and locals alike. The restaurant is known for its original reinterpretations of Korean food. Tradition has an infinite variety of regional dishes, and has garnered many positive reviews along the way.
“Our goal at Mingles is to show you a new way of Korean cuisine”
“The most interesting and delicious ingredients are the seasonal ones. In spring, I love to use different Korean herbs and vegetables. In autumn – Korean grains and root vegetables. While in winter, we have an abundance of amazing seafood such as crab, octopus, mackerel and abalone”
Restaurant web site: http://www.restaurant-mingles.com/
Restaurant address: Chungdam dong 94-6, Seoul, South Korea