A Michelin 3-Star Restaurant Has Finally Opened in Korea - And It's Korean Cuisine

[00:00] I have visited most Michelin Guide restaurants in South Korea. But this time, something truly remarkable happened. Finally, South Korea now has a 3-star Michelin Guide restaurant in operation.

[00:14] I'll explain to you what the stars mean. One star means it's worth visiting if you're in the area. Two stars mean it's worth traveling to another city just for the restaurant.

[00:26] that you would actually take the time to fly to that country just to dine there. has finally opened its doors in Korea! There's no other place as generous as this.

[00:40] First, chestnut injeolmi, chestnut soup, ginkgo nuts, truffle, strawberries, and Jeju golden tilefish. Seasonal prawn vegetable tart, perilla, and perilla oil, fried squash blossoms...

[01:00] And that's not even the end... You want more? A restaurant with this many menu items... I'm really looking forward to it.

[01:13] The only three-star Michelin Guide restaurant in Korea. It's a Korean cuisine. we will show you all the ingredients we use.

[01:26] This "fingered citron" here is the most unique one, which is also known as "Buddha's Hand." But with so many fingers... It's an old exhibit, so if you eat it, it might upset your stomach...

[01:41] (Zepi Oil, Korean jamón) This one is a North Korean-style injeolmi. Usually, in songpyeon or injeolmi, they put red bean or sesame inside, right?

[01:55] But since this is a Michelin 3-star dish, and a bit pricey, they used walnuts and pine nuts instead. Every Michelin Guide restaurant offers these kinds of dishes.

[02:08] And this truffle too, also known as "songro mushrooms." It's one of the strongest aromas you'll experience in your life. YouTube evolves to the point where it can send scents to viewers.

[02:23] When it comes to truffle mushrooms, they have a very strong aroma. but literally they have no taste at all, like the character that means "none." Chestnut soup topped with chestnut flakes.

[02:39] Strawberries topped with beef thigh meat. But the colors do match. It's beef tartare, but more like jamón, placed on top of strawberries.

[02:55] Honestly, it's a very unusual combination that you don't typically encounter. But to be fair, beef and strawberries? Not bad. But once you've tried it, the combination is truly amazing.

[03:09] (Squid & Gochujang, Flatfish Sashimi & Caviar Jeotgal) You might be familiar with French and Italian dish names. so it might be new to your taste when you try them.

[03:22] See here, they serve squid sashimi with gochujang. that makes me love it even more.

[03:35] Most Michelin restaurants just put regular caviar on top, but here... Yeah. They've made caviar jeotgal aged and fermented like Korean jeotgal. Wow. The caviar at this restaurant...

[03:51] Gotta try this one. It also adds a unique twist with caviar jeotgal. That's what it takes to earn three Michelin stars for this restaurant.

[04:06] Another ingredient commonly found at Michelin Guide restaurants is gamtae, the premium version of seaweed, sprinkled with gold flakes.

[04:18] But they fixed it in place using honey mixed with gamtae. How genius is that? Let's take a bite and see what's inside. Inside, there's a fish roll with golden tilefish.

[04:39] But this is a Korean beef tart. No... it's actually crispy outside, but juicy inside.

[04:56] And inside, it's tartare mixed with gochujang. Whoa! Wow, look at this tomato.

[05:08] They actually peeled it. Wow. Love that they paid attention to detail. It's not slippery, but has a slightly rough texture.

[05:20] Whoa... I haven't seen a pumpkin blossom in ages. It's that same nostalgic pumpkin blossom. It's deep fried and stuffed like fish cakes.

[05:38] The main star is always at the center. It's a prawn tart. There is some bread at the bottom.

[05:55] Or McDonald's Shrimp Burger. But here, the pumpkin acts as the bun. A Korean twist! We also prepared some of the ingredients we use for this menu.

[06:11] Could you pass me some gochujang too? Please? Beef knee cartilage, abalone, sea cucumber, lotus root pancake. It's like Buddha Jumps Over the Wall in other Michelin restaurants.

[06:26] Sea cucumber. Dumpling. Korean beef wrapped in cabbage.

[06:41] And finally, the noodles. is all loaded in this tiny ceramic pot.

[06:54] have ginseng, herbs, licorice, and astragalus. But at Mingles, their version only includes Sea cucumber, meat wrap, dumplings, knee cartilage, abalone...

[07:08] How could this not be delicious? Let's try their fish. The porridge has something inside that looks like pepper.

[07:22] The chef here knows exactly what people actually love. It's because of that golden olive-fried crust. White fish is naturally flavorful on its own, but look at this crispy skin.

[07:37] Come on. Let's try it. If you want a 3-star Michelin rating, this level of detail is a must. You have to bring out the perfect texture too.

[07:55] Two extra truffles on the house! They actually show you the ingredients they use in all their dishes. it's no surprise they have three Michelin stars!

[08:09] (King Crab, Tomato, Mussels, Sesame Oil, Caviar, Glutinous Rice Risotto) Just look at it! It's glutinous rice soaked in sesame oil, giving it that deep, silky texture.

[08:24] This is a finisher move. You just know it's gonna be delicious. How could I say no to this?

[08:42] The chef here definitely has a thing for frying. It's beautifully delicate with just the right amount of crunch. Oh my god, it's actually chicken, though?

[08:58] and chicken is the true test of a pro. This meat is incredibly tender. I can't even tell if it's thigh or breast meat.

[09:13] Okay. Let's see the inside. I don't exactly know how they processed, marinated, or pounded this, When fried chicken is this good, you don't even notice the sauce.

[09:27] See, I finished them already! Wow! All right... So they mix chicken and ginseng for flavor, and form them into meatballs.

[09:42] Think of it as a Samgyetang-style meatball packed with rich flavors. You can really see the skill here, no wonder they've earned three stars. A small but thoughtful touch you didn't know you needed!

[09:58] The frying here is done so perfectly that I can even peel it off! (Beef Tenderloin & Shrimp) beef tenderloin has always been on the list.

[10:13] There's also shrimp meat and this one, Korean beef sundae. Cooked to an ultra-rare perfection. To be fair, considering the quality of this meat,

[10:27] It's lightly seared on the outside. And barely kissed the pan before being taken off the heat. The more expensive it is, the better it tastes.

[10:42] Even tartare has a bit of chew to it, But this beef? They say it's premium-grade Number 9. But to put it bluntly, it's the ultimate in richness.

[11:01] it's like opening a can of tuna and having the oil splash out. Wow. It's so juicy. Look at that!

[11:13] adding to the flavor. And this is where the chef's style really comes through. Remember that chicken roulade I showed you earlier?

[11:26] Even the taro has a delicate crispy coating. This seems to be the identity of this restaurant. Wow, I've had all kinds of sundaes, but Korean beef sundae?

[11:39] Now, that's something new! Well, I keep mentioning it because there's only one in Korea. To earn this, you simply need to wrap meat in your kimchi.

[11:54] Everything has to be exceptional. -Yes, sir. -Oh, thank you! Chef Kang Min-goo, a three-star chef,

[12:09] But today, he's serving it as a complimentary dish for us. I appreciate it. I've had beef jerky, squid jerky, and dried filefish, but abalone? Not yet!

[12:26] That's a whole new level of luxury. It's not fully dried, so if it were fish, it'd be like pollack. A piece costs 9,000 won.

[12:42] Woah! It's so delicious! Now, we're finally coming to the end. while doing the Bo-chelin Guide, and we have 4 desserts left!

[13:00] Glutinous rice ice cream. You know, those puffed rice snacks we used to have?

[13:12] The loudest crunch on the first bite. Wow, it's been such a long time since I've had puffed rice.

[13:24] So now, let's take this ice cream and pour Michelin 3-star chef-made soy sauce over it. (Doenjang Crème Brûlée, Soy Sauce Pecans, Gochujang Puffed Rice, Vanilla & Whiskey.)

[13:38] I've noticed two distinct characteristics of Chef Kang Min-goo. there's always a crispy layer, whether it's on the fish skin, or in the gamtae roll, where fried fish is tucked inside.

[13:51] And even on this final dessert menu... Doenjang, gochujang, and soy sauce are his favorite ingredients. And inside, see that? The sugar-like block you see here?

[14:08] Ah, that's doenjang, for sure. There are nuts coated in glaze. All the dishes have insane crunchiness and an overwhelming amount of Korean gochujang, doenjang, and soy sauce.

[14:24] (Beautiful Korean Tea & Snacks Jerusalem Artichoke Tea) There were too many final courses, so I asked for them all at once. Usually, for final desserts,

[14:38] But here, they serve Jerusalem artichoke tea. It's not what you think. It's just hemp yakgwa. Let's try this one!

[14:52] It tastes like a cream choux stuffed with gochujang. Wow, this snack is a little spicy. Finish with Jerusalem artichoke tea.

[15:08] Today, we had a Michelin 3-star experience at Mingles, If you look at Michelin Guide listings worldwide, They dominate the Michelin 3-star category,

[15:23] offering authentic Korean cuisine. Today, I had an authentic Korean fine dining experience what a Michelin 3-star Korean restaurant is all about.

[15:36] If you know of an amazing restaurant in your country, leave a comment below! So that's it, guys, for today's video. Thank you all for joining my 900-won membership.

[15:49] Thumbs up, everyone!