Name: Milmyeon (Busan style)
Prep time: 30 min
Total time: 2 h 30 min
Yield: Serves 2
Cuisine: Korean
Ingredients: 300g fresh milmyeon or chewy wheat somyeon noodles; 600ml beef brisket stock, chilled to slushy ice; 1 tsp each soy sauce, sugar and rice vinegar for the broth; For bibim seasoning: 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 1 tbsp vinegar, 1 tsp sesame oil, grated apple; Toppings: julienned cucumber, half a boiled egg, thin brisket slices, roasted peanut powder

Busan's wheat-flour remake of naengmyeon: chewy noodles in iced beef-and-herb broth or slicked with chilli paste, born of wartime rations and never gone.

When northern refugees in wartime Busan could not find buckwheat for naengmyeon, they spun the American relief wheat flour instead, and milmyeon was born. The medicinal-herb broth and chewier noodle became the city's own summer ritual, eaten at busy halls like Halmae Gaya Milmyeon on Gwangbok-ro and at Choryang Milmyeon by the station. Seoul never adopted it, which is exactly why Busan keeps it close.

Read the story

Where to eat Milmyeon in Busan

2 editor picks for Milmyeon in Busan, ranked by editorial score. All Busan signature dishes · Milmyeon across every city.

Halmae Gaya Milmyeon
- ★ 4.4
- Korean
- ₩
- Nampo and Jagalchi
Order Mul milmyeon with the broth kept icy; add mandu for 4,000 won.
Halmae Gaya Milmyeon ladles Busan's wheat-noodle milmyeon on Gwangbok-ro, a busy Nampo-dong hall where the queue moves as fast as the kitchen.

Details Directions
Choryang Milmyeon
- ★ 4.3
- Korean
- ₩
- Busan Station and Choryang
Order Bibim milmyeon under its peanut dust, 7,000 won the small bowl.
Choryang Milmyeon keeps the old Choryang style alive near Busan Station, its milmyeon bowls from 7,000 won closing out rail journeys the local way.

Details Directions

Book food experiences in Busan

Gamcheon Culture Village, Jagalchi market storytelling Tour

★ 4.7 (78)

This neighbourhood

Viator · 3.5 h

Gamcheon Culture Village, Jagalchi market storytelling Tour

*It's a half-day trip to the places you must go when you visit Busan. *You can see around famous places without rushing with the schedule within 3.5Hours. *A Busan nat...

fromUSD 55 Check dates

★ 5.0 (107)

Viator · 3 h

Korean cooking class in Haeundae, Busan

## Special Cooking Dates: If you book for below dates, you will cook special Korean dishes which are described. 2026 Hanwoo (Korean beef) Bulgogi Cooking Class (Vegeta...

fromUSD 110 Check dates

Taste of Busan: Eat Like a Local Street Food & Seafood

★ 5.0 (98)

Guided tour · 2.5 hours

Taste of Busan: Eat Like a Local Street Food & Seafood

Join a guided foodie adventure through Busan’s famous markets. Taste makgeolli, seafood, and street snacks while hearing fascinating local stories that bring the city’...

from$63 Check dates

See all 582 food experiences in Busan

Make it at home

Serves Serves 22 hr 30 minIntermediate

Ingredients

300g fresh milmyeon or chewy wheat somyeon noodles
600ml beef brisket stock, chilled to slushy ice
1 tsp each soy sauce, sugar and rice vinegar for the broth
For bibim seasoning: 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 1 tbsp vinegar, 1 tsp sesame oil, grated apple
Toppings: julienned cucumber, half a boiled egg, thin brisket slices, roasted peanut powder

Method

Simmer brisket for stock a day ahead; season lightly, strain and freeze until slushy.
Mix the bibim paste and rest it at least 30 minutes so the sugar and chilli settle together.
Boil noodles 2 to 3 minutes until springy, rinse hard in iced water and drain into tight nests.
For mul milmyeon, set noodles in bowls and pour over the icy broth; for bibim, coat the noodles in paste instead.
Top with cucumber, brisket and egg. Dust the bibim version with peanut powder the Choryang way. Serve with mustard and vinegar on the side.

Editor tip. Do not skip the hard iced rinse; warm noodles slacken and lose the bounce that separates milmyeon from plain somyeon.

Common allergens: Wheat (gluten).