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| Type | Korean noodles |
|---|---|
| Place of origin | Korea |
| Region or state | Busan |
| Main ingredients | Noodles (wheat flour,sweet potato andpotato starch), meatbroth, vegetables |
| Variations | mul milmyeon,bibim milmyeon |
Milmyeon (Korean: 밀면;lit. wheat noodles) is anoodle dish that originated inBusan, South Korea. Milmyeon is a variant of the northern Korean noodle dishnaengmyeon. It consists of wheat noodles in a cold meat broth (mul milmyeon) or a spicy sauce (bibim milmyeon), and topped with vegetables and garnish.
Naengmyeon is a northern Korean dish that is based on noodles containingbuckwheat flour. During theKorean War, many northerners fled to the South. Buckwheat was scarce in Busan, so northern refugees madesomyeon noodles withwheat flour provided by American food rations.[1] One restaurant,Naeho Naengmyeon, claims to have been the originator of the dish, although this claim has been disputed.[2][3] The new version of the dish was calledmilmyeon, meaning "wheat noodle".[1]Milmyeon has become a specialty of Busan.[4]
The basic recipe includes noodles made from wheat flour andpotato (orsweet potato) starch, and meatbroth enriched with vegetables andmedicinal herbs.[5]
Milyeon comes in two basic varieties. Inmul milmyeon (물밀면;lit. watermilmyeon), the noodles are served in an icy-cold broth and topped with pickled garnishes.[1]Bibim milmyeon is made with a spicy,gochujang-based paste.[6]
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