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Milmyeon — traditional dish from Busan, South Korea
Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥350kcal
💪10gProtein
🌾60gCarbs
🥑5gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🫘 Soy 🥚 Eggs

Milmyeon

How to order / say it
Say it 밀면 — [Meel-myuhn]
Order I'd like the Milmyeon, please.
Locally 밀면 주세요.
Say locally

Cold noodle dish made with wheat flour, local to Busan.

Why try it?

Milmyeon, Busan's own take on cold noodles, is particularly popular in the hot summer months, offering a refreshing, slightly tangy taste that is deeply satisfying.

How it tastes

The noodles are firm and slightly chewy, served cold in a tangy and mildly spicy broth, often garnished with sliced cucumber and boiled egg.

Origin & History — first documented: 1953

Originating after the Korean War in the early 1950s, milmyeon was created when there was an influx of flour aid from the United States, especially popular in Busan.

Recipe

Ingredients

  • 🌾 200 g wheat noodles
  • 🥕 1 cucumber
  • 🥚 1 egg
  • 🥣 2 tbsp vinegar
  • 🥣 1 tbsp gochujang
  • 500 ml broth

Method

  1. 1 Cook noodles until firm, then rinse with cold water.
  2. 2 Prepare broth by mixing vinegar, gochujang, and a cold broth base.
  3. 3 Serve noodles in a bowl with broth poured over.
  4. 4 Garnish with sliced cucumber and boiled egg.

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All Asia recipes — South Korea — Busan — Milmyeon
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