Milmyeon

About the dish

Milmyeon was born of wartime Busan: with naengmyeon ingredients scarce during the Korean War, refugees drew their noodles from wheat flour instead. Served chilled in a broth of beef bones and medicinal herbs, it remains the city's signature summer refreshment.

Key ingredient

Wheat (mil) — its antioxidant polyphenols help clear the free radicals behind aging and disease, and as a 'cooling' grain in traditional medicine it eases fevers and thirst, with a mild diuretic effect. Harvested in May, mainly from Jeollanam-do.

Ingredients

Main: milmyeon wheat noodles, beef-bone and medicinal-herb broth, pickled radish, cucumber, egg, pyeonyuk (sliced boiled meat) · Seasoning: dadaegi (red-pepper and garlic relish), vinegar, sugar, mustard

Simple recipe

1. Boil the wheat noodles and rinse in cold water.
2. Chill the beef-bone and medicinal-herb broth.
3. Mound the noodles in a bowl and pour over the broth.
4. Top with pyeonyuk, cucumber and boiled egg.
5. Serve with dadaegi and vinegar on the side.

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