Milmyeon Recipe

Milmyeon is Busan's answer to cold noodle soup: chewy wheat noodles in an icy, tangy beef broth, topped with sliced meat, half an egg and crisp cucumber and pear. It is the perfect antidote to a hot day.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g milmyeon or thin wheat noodles
• 1 litre chilled beef stock
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 200 g cooked sliced beef or pork
• 2 boiled eggs, halved
• 1/2 cucumber, julienned
• 1/2 Asian pear, julienned
• 2 spring onions, sliced
• 1 tablespoon toasted sesame seeds
• Mustard paste and chilli paste, to serve
• Ice cubes, as needed

Instructions

1. Chill the beef stock thoroughly, then stir in the vinegar, sugar and soy sauce, adjusting to a bright, tangy balance.
2. Cook the noodles according to the packet, then rinse under very cold running water until completely cold.
3. Drain the noodles well and divide them between chilled bowls.
4. Pour over the icy broth, adding a few ice cubes to keep it cold.
5. Arrange the sliced meat, egg, cucumber and pear neatly on top of each bowl.
6. Sprinkle with spring onions and sesame seeds, and serve with mustard and chilli paste on the side for each person to stir in.

Pro tips

• The broth must be properly cold; chill it for hours or overnight for the best result.
• Rinsing the noodles cold stops the cooking and keeps them springy.
• Balance the broth before serving: it should taste savoury, tangy and just a little sweet.
• If milmyeon noodles are unavailable, thin udon or somyeon noodles work well.

Frequently asked questions