📝 About This Recipe
A legendary specialty of the coastal city of Busan, Milmyeon is a soulful dish born from the Korean War, featuring chewy wheat noodles in a partially frozen, savory-sweet beef broth. This recipe delivers a complex, aromatic soup base infused with subtle herbal notes, balanced by a pungent spicy sauce and crisp toppings. It is the ultimate summer refresher, offering a softer and more approachable texture than its buckwheat-based cousin, Naengmyeon.
🥗 Ingredients
The Broth Base
- 500 grams Beef brisket (Yangjimeori) (soaked in cold water for 30 minutes to remove blood)
- 12 cups Water (filtered is best)
- 1 large Onion (halved)
- 1 inch Ginger (sliced into rounds)
- 6 cloves Garlic (smashed)
- 2 pieces Dried licorice root (optional, for authentic herbal aroma)
- 1 small Cinnamon stick
- 10 pieces Black peppercorns
The Spicy Sauce (Yangnyeom)
- 4 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Soy sauce (regular or light)
- 1 tablespoon Sugar
- 1 tablespoon Minced garlic
- 2 tablespoons Grated onion
- 3 tablespoons Korean pear juice (can substitute with apple juice)
Noodles & Assembly
- 600 grams Milmyeon noodles (fresh wheat noodles; can substitute with thin somyeon)
- 1/2 piece Cucumber (julienned)
- 1/2 cup Korean pickled radish (Ssam-mu) (sliced into bite-sized strips)
- 2 pieces Hard-boiled eggs (halved)
- to taste Rice vinegar (for serving)
- to taste Korean mustard paste (for serving)
👨🍳 Instructions
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1
Place the beef brisket in a bowl of cold water for 30 minutes to drain excess blood, then rinse thoroughly. This ensures a clear, clean-tasting broth.
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2
In a large stockpot, combine the beef, 12 cups of water, onion, ginger, garlic, licorice root, cinnamon, and peppercorns. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to low and simmer for 1.5 to 2 hours. Periodically skim off any foam or fat that rises to the surface.
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4
Remove the beef from the pot and let it cool. Once cooled, slice the beef into thin, wide pieces to be used as a topping later.
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5
Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the aromatic solids. Season the broth with a pinch of salt and a splash of soy sauce to your liking.
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6
Place the strained broth in the freezer for 2-3 hours. You want it to become 'slushy' with ice crystals, which is the signature of a great Milmyeon.
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7
While the broth chills, prepare the spicy sauce by mixing the gochugaru, soy sauce, sugar, minced garlic, grated onion, and pear juice in a small bowl. Let it rest for at least 30 minutes to allow the flavors to meld.
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8
Prepare your garnishes: julienne the cucumber, slice the pickled radish, and boil the eggs.
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9
Bring a large pot of water to a boil. Cook the wheat noodles according to package instructions (usually 3-4 minutes). Be careful not to overcook them; they should remain 'al dente'.
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10
Drain the noodles immediately and rinse them vigorously in very cold water (or an ice bath). Rub the noodles between your hands while rinsing to remove excess starch, ensuring a springy, non-sticky texture.
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11
Divide the noodles into four equal portions. Twirl each portion into a neat mound and place in the center of a deep chilled serving bowl.
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12
Top each mound of noodles with slices of the boiled beef, julienned cucumber, pickled radish, and half a hard-boiled egg.
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13
Add 1-2 tablespoons of the spicy sauce on top of the garnishes.
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14
Carefully pour the slushy, ice-cold broth around the noodles until it reaches about halfway up the noodle mound. Serve immediately with vinegar and mustard on the side.
💡 Chef's Tips
The secret to an authentic Busan flavor is the 'slushy' broth; if you're short on time, use a blender to crush the frozen broth into a snow-like consistency. Always rinse the noodles in ice water until they feel cold to the touch; this 'shocks' the wheat and creates the necessary chewiness. If you can't find dried licorice root, you can omit it, but adding a star anise can provide a similar subtle depth to the broth. Let the spicy sauce sit overnight in the fridge if possible; the gochugaru hydrates and the raw onion flavor mellows significantly.
🍽️ Serving Suggestions
Serve with a side of hot, steamed pork dumplings (Mandu) for a classic temperature contrast. Pair with thinly sliced boiled pork belly (Suyuk) to make it a more substantial meal. Provide kitchen scissors at the table so diners can cut the long noodles for easier eating. A cold glass of Korean barley tea (Bori-cha) is the perfect palate cleanser after the spicy sauce.