Cuisine : Milmyeon- How to prepare this Korean noodle dish

 

Milmyeon is a beloved Korean cold noodle dish originating from Busan, South Korea’s vibrant coastal city. The name Milmyeon literally means "wheat noodles" (mil = wheat, myeon = noodles). Unlike naengmyeon, which is made with buckwheat, milmyeon uses wheat flour mixed with starch, giving the noodles a softer, yet chewy texture.

Historically, milmyeon was created during the Korean War when refugees from North Korea’s Hamhung region settled in Busan and adapted their traditional cold noodles using locally available ingredients, like wheat flour. It has since become a defining summer specialty — refreshingly cold, slightly sweet, sour, and tangy, with a deep umami broth.

Milmyeon is typically served in two ways:

• Mul Milmyeon : in a chilled broth
• Bibim Milmyeon : mixed with a spicy-sweet sauce

This guide focuses on the Mul Milmyeon (cold broth version), presenting a traditional, authentic method with attention to detail.

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How to Prepare Milmyeon

Ingredients

For the Broth

• Beef brisket or shank – 300g
• (Optional) Chicken leg meat – 200g
• Water – 10 cups (about 2.5 liters)
• Onion – 1 large, peeled
• Korean radish (mu) – 150g, roughly cut
• Garlic cloves – 6, crushed
• Ginger – 1 small piece (optional)
• Green onion – 2 stalks
• Dried kelp (dashima) – 1 small piece (5x5 cm)
• Salt – to taste
• Sugar – 1 tsp (adjust to taste)
• Vinegar – 2–3 tbsp (adjust to taste)
• Soy sauce – 1 tbsp
• Korean pear juice or apple juice (optional) – ½ cup (enhances sweetness)

For the Noodles

• Milmyeon noodles – 400g
  • (If unavailable, substitute with wheat-based naengmyeon noodles.)

For Toppings

• Cucumber – julienned thinly
• Korean pear – peeled and sliced thin
• Boiled egg – halved
• Beef slices (from the broth meat)
• Toasted sesame seeds – a sprinkle

Optional Garnishes

• Mustard paste (연겨자) – a dab for spice
• Pickled radish (yellow or white) – thin slices

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Step-by-Step Preparation

1. Prepare the Broth

1. Blanch the Meat:
   Place the beef (and chicken, if using) into a pot with enough cold water to cover. Bring to a rolling boil for 5 minutes to remove impurities. Drain, rinse the meat under running water, and clean the pot.

2. Simmer the Broth:
   In a clean pot, add 10 cups of fresh water, blanched meat, onion, radish, garlic, green onion, ginger, and dried kelp.
   Bring to a boil, then reduce heat to a simmer. Remove the kelp after 10 minutes to prevent bitterness.
   Continue simmering gently for 1.5 to 2 hours until the broth is rich and flavorful.

3. Strain and Cool:
   Remove the meat and set aside for toppings. Strain the broth carefully through a fine mesh or cheesecloth for clarity.

4. Season the Broth:

   • Add salt, a little soy sauce, sugar, and vinegar to the strained broth.
   • Taste and adjust: it should be refreshing, lightly sweet, a bit tangy, and savory.
   • Add pear juice if a sweeter broth is desired.

5. Chill the Broth:
   Cool to room temperature, then refrigerate until ice cold.
   For a restaurant-style touch, you can half-freeze the broth for a slushy texture.

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2. Prepare the Toppings

• Thinly slice the cooked beef.
• Julienne cucumber and Korean pear.
• Hard-boil eggs, peel, and halve them.
• (Optional) Prepare mustard paste by mixing mustard powder with a little water.

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3. Cook the Noodles

1. Bring a large pot of water to a rapid boil.
2. Add milmyeon noodles and cook according to package instructions (usually around 4–6 minutes).
3. Stir occasionally to prevent sticking.
4. Once cooked, drain and immediately rinse under cold running water several times to remove starch and firm up the texture.
5. Drain thoroughly.

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4. Assemble the Dish

1. Place a neat portion of noodles in a deep serving bowl.
2. Pour the ice-cold broth over the noodles until submerged.
3. Arrange cucumber, Korean pear slices, and beef slices attractively on top.
4. Add half a boiled egg.
5. Garnish with a sprinkle of sesame seeds and (optionally) a dab of mustard on the rim.

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Final Tips

• Broth is the heart of milmyeon — take time to build deep flavor.
• Noodles must be rinsed well to have the proper chewy texture.
• Season to taste — Busan locals often like it a little tangy and mildly sweet.
• Optional spicy addition: some restaurants serve milmyeon with a spoonful of spicy gochujang-based sauce on top even in cold broth versions.