Busan Milmyeon (Korean Cold Wheat Noodles)
Quick answer
- Active time
- 40 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Refugees who reached Busan during the Korean War began making these noodles from wheat flour in place of naengmyeon, and milmyeon became the city's summer noodle.
Read more
The noodles are softer than naengmyeon, with a moderate chew; the usual way is to sip the ice-edged beef broth first, then cut the noodles with scissors. That chew comes from plunging them into cold water the moment they are drained and rubbing off the starch. The gochujang is loosened with a little cold broth beforehand so it spreads without lumps. Spooned into the center, it melts a spicy kick into the cold broth, and cucumber and Korean pear add crunch and sweetness.
Ingredients
Instructions
- 1
Stir 1.5 tbsp vinegar and 1 tbsp sugar into 600 ml beef broth until fully dissolved.
Chill it in the freezer for about 1 hour, just until the edges turn slushy but the broth can still pour.
- 2
Gradually stir a little chilled beef broth into 1 tablespoon gochujang until no lumps remain and the sauce flows slowly.
- 3
Cut 60 g cucumber into thin strips so it stays crisp and does not release too much water.
Slice 80 g Korean pear thinly, then halve 1 boiled egg and keep the garnishes chilled until serving.
- 4
Bring a large pot of water to a strong boil, then add 300 g wheat noodles and stir so they do not stick.
When the noodles look slightly translucent and loosen fully, drain them before they turn soft.
- 5
Immediately drop the cooked noodles into cold water to stop the cooking.
Rub them between your hands to remove surface starch, changing the water two or three times, then drain well so the broth stays clean.
- 6
Place the noodles in a chilled bowl, add the sauce in the center, and pour in the icy broth.
Top with cucumber, pear, and egg and serve immediately.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Mixed Cold Noodles
cucumber, Korean pear
Korean Dongchimi Cold Naengmyeon
cucumber, Korean pear
Korean Dongchimi Buckwheat Noodles
cucumber, Korean pear