Cold chewy wheat noodles in a tangy, spicy seafood broth with squid and vegetables from the port city Busan.
Milmyeon is the signature dish of Busan, Korea's largest port, where fresh seafood is paramount. Unlike the delicate buckwheat noodles of Gangwon, Busan's milmyeon uses thicker, chewier wheat noodles that hold up to a more robust seafood broth. The broth is tangy with vinegar, spicy with gochugaru, and rich from squid and anchovy stock. Topped with sliced squid, cucumber, and hard-boiled egg, it's a bracing, flavor-packed noodle soup that's beloved as a summer refresher in this coastal city.
Serves 2
Boil wheat noodles until tender, about 8 minutes. Drain and rinse under cold water until chilled.
Bring a pot of salted water to a boil. Add squid rings and blanch for 1–2 minutes until just cooked. Drain and cool.
Chill the stock. Mix in rice vinegar, gochugaru, and minced garlic. Taste and adjust for balance of spice, tang, and salt.
Julienne cucumber. Peel and halve hard-boiled eggs.
Place noodles in chilled bowls. Top with squid rings, cucumber, and egg. Pour chilled broth over. Serve with extra gochugaru and sesame seeds.
Chill everything before serving — the contrast of cold noodles and broth is essential.
Don't overcook squid or it becomes rubbery.
The broth should be tangy and spicy in equal measure.
Add clams or mussels for more seafood
Use cold anchovy broth only for a lighter version
Top with sesame seeds and nori strips
Best eaten immediately. Broth can be made 1 day ahead.
Milmyeon developed in Busan, a major fishing port, where fresh squid and abundant seafood made the dish a natural evolution of Korean noodle culture. It's as emblematic of Busan as gwangali (walking the beach).
Milmyeon uses wheat noodles and seafood broth; naengmyeon uses buckwheat noodles and beef broth. Milmyeon is tangier and more spicy.
Yes, prepare it up to 1 day ahead and chill. The flavors meld even better overnight.
Per serving · 2 servings total
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