In December 2024, Korea’s traditional jang(fermented sauce) making culture was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity at the 19th session of the UNESCO Intergovernmental Committee in Paraguay. Following the 2013 inscription of Kimjang(the traditional process of preparing and sharing kimchi), this recognition celebrates the global significance of Korean culinary traditions. Both jang and kimchi represent Korean cuisine’s essence, which derives harmonious flavors by combining natural ingredients with the transformative power of time.
Sharing this philosophy, the Michelin two-starred restaurant Mingles is a leading force in modern reinterpretations of Korean food traditions. Since its opening in 2014, chef Mingoo Kang has used Mingles as a stage to blend traditional Korean flavors with contemporary sensibilities. By constantly redefining and expanding the boundaries of Korean cuisine, chef Kang brings the elegance of Korean food to a global audience.
Chef Mingoo Kang, who believes “harmony is the highest compliment,” recently welcomed a special guest. Yann Munier, the newly appointed Cellar Master of Maison Mumm—one of the world’s top three champagne houses—visited Mingles to explore the extraordinary synergy between gastronomy and champagne. Both chef Kang and Yann Munier agree that the essence of true gastronomy lies in harmony and balance. Together, they introduced a unique pairing featuring Maison Mumm’s RSRV Champagne.
Since its inception, Mingles has embodied the value of “harmoniously blending diverse elements,” as its name – mingles - suggests. For chef Kang, harmony is achieved when different components come together in perfect balance, finding their true purpose in unity. This philosophy is beautifully captured in Mingles’ signature dish, the Mingling Pot.
The Mingling Pot showcases chef Kang’s creativity combined with traditional Korean cooking techniques. A modern reinterpretation of Korea’s nourishing boyangshik (restorative dishes), the dish incorporates a wide array of premium ingredients, including meats, seafood, vegetables, and mushrooms, unified by chef Kang’s vision of harmony.
The foundation of the dish begins with a cold-brew method-inspired broth made from dried anchovies. This technique ensures a deep and clean flavor without bitterness. Key highlights include cabbage rolls stuffed with premium Korean beef short rib and fermented chili, delicate morel dumplings made with tofu and mushrooms, and seasonal golden tilefish dumplings. The pot also features tender abalone steamed with kelp and radish, and autumn acorn noodles, with a total of 16 carefully selected ingredients bringing the dish to life.
The dish is paired with Maison Mumm’s RSRV Blanc de Blancs 2015. After tasting the Mingling Pot, Yann Munier shared his thoughts on the pairing:
“When Maison Mumm was founded in 1827, its motto was ‘Only the Best.’ This philosophy has guided the house ever since. Much like Mingles, RSRV is a champagne that strives for excellence. Among its range, the Blanc de Blancs 2015 stands out for its refined taste and sharp details, making it a perfect match for the Mingling Pot.”
Introduced in 1838, just over a decade after the founding of Maison Mumm, the RSRV collection has a storied legacy. Originally reserved for only the most distinguished guests, this collection continues its heritage with RSRV (short for “ReSeRVe”), inspired by the tradition of marking the house’s finest cuvées with this designation.
The RSRV Blanc de Blancs 2015 is crafted entirely from Chardonnay grapes grown in the Grand Cru village of Cramant in the Côte des Blancs region. The area’s unique limestone-rich soil and climate impart fresh minerality and elegance to the champagne. Characterized by the purity and freshness of the warm and dry 2015 vintage, the champagne also boasts delicate bubbles with a creamy texture, achieved through a lower pressure (4.5 bar) bottling process.
The Maison Mumm RSRV Blanc de Blancs 2015 creates unforgettable moments when paired with Mingles’ signature dish, Mingling Pot. Yann Munier, Maison Mumm’s Cellar Master, recommends serving the champagne chilled at approximately 8°C. Behind its luminous pale yellow hue lies the zesty freshness of lemon, a flavor profile that perfectly awakens the palate.
The warm seafood broth of the Mingling Pot beautifully complements the champagne’s crispness, enhancing temperature contrasts, aromas, flavors, and umami—a delightful aspect of wine pairing. The delicate aroma of firm white peaches and the intense minerality of the champagne amplify the richness of the tender short rib and cabbage rolls. Paired with the soft bubbles and refreshing acidity of the champagne, the savory, bouncy abalone and the seafood-filled dumplings offer a harmony of flavors that leave an unforgettable impression.
Just as the Mingling Pot demonstrates the artistry of balance through a variety of ingredients and optimal Korean cooking techniques, Maison Mumm RSRV Blanc de Blancs celebrates the versatility and elegance of Chardonnay, delivering delicate nuances and harmony. As you sip the champagne and savor each ingredient in the Mingling Pot, you experience the pinnacle of gastronomy.
This unique pairing between Mingles—a Seoul-based restaurant beloved by gourmets for its innovative blend of traditional and modern Korean cuisine—and the globally acclaimed Maison Mumm RSRV brings to life Mingles’ philosophy of achieving harmony through the blending of diverse elements, resonating perfectly with RSRV’s meticulous craftsmanship. Together, they create a culinary moment of unparalleled sophistication.
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Product Name: Maison Mumm RSRV
Country of Origin: France
Importer: Pernod Ricard Korea
Sale Prohibited to Minors under 19
