Milmyeon: A Beloved Noodle Dish from Busan
Busan, a coastal city in Korea, is well known for its local specialties—most famously dwaeji-gukbap (pork soup) and milmyeon, a cold noodle dish made with wheat flour. Milmyeon originated during the Korean War, when refugees in Busan created a substitute for naengmyeon using wheat noodles instead of buckwheat.
Today, milmyeon restaurants are just as common as pork soup spots across Busan. As a big fan of milmyeon myself, I crave it often during the summer—sometimes everyday! Although it's more common to enjoy milmyeon at restaurants, it's now easy to find ready-made kits online, making it convenient to prepare this dish at home as well.
Ingredients You’ll Need
- Pre-made milmyeon noodles and broth
- Cucumber (julienned)
- Hard-boiled egg
- Seasoning paste
- Vinegar and mustard
Although restaurant versions typically come with sliced pork, I find the simple homemade version just as satisfying.
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Cooking Instructions
1. Boil the noodles: Bring water to a boil and cook the noodles for about 3 minutes, stirring constantly to prevent them from sticking to the pot. It’s a cold dish, but cooking it is surprisingly hot work—another reason why dining out is sometimes easier!
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3. Assemble: Place the noodles in a bowl, top with the seasoning paste, cucumber, egg, and pour over the chilled broth.
4. Season and enjoy: Add a dash of vinegar and mustard, mix well, and enjoy.
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