밀면mil·myeon · Milmyeon

Busan's cold noodle. Wheat and starch noodles in a chilled sweet-sour broth, a wartime stand-in for naengmyeon that stayed.

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밀면 (mil·myeon) is Busan's answer to 냉면. Visit Busan's page tells it plainly: refugees from the north missed their buckwheat noodles during the Korean War, buckwheat and potato were out of reach, and the flour the Americans sent was what there was, so they cut noodles from wheat flour and starch and ate them cold the way they remembered. It spread through the city in the 1970s, became a signature in the late 1990s and was named a Busan local food in 2006.

More about it

The noodles are chewier than wheat noodles and softer than naengmyeon, chilled in iced water straight from the press. The broth is pork or beef bone, sometimes chicken, simmered with liquorice root, 당귀 (dang·gwi) and cinnamon, which the page says is there to help the wheat go down. A boiled egg goes on top and is eaten first; shredded radish and the red 다대기 (da·dae·gi) set the sweet, sour and hot.

Visit Busan's order of operations for 물밀면: sip the broth first, then add vinegar and mustard to taste. 비빔밀면 is the dry one. Its 2020 survey put milmyeon second among Korean visitors' Busan dishes, and the page lists 초량밀면 at 225 Jungang-daero, Dong-gu.

하는 법How to

물 or 비빔, then: egg first, broth second, vinegar third.

말Lines

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물밀면 하나, 비빔밀면 하나요.

One in broth, one mixed.

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식초랑 겨자 넣어 드세요.

Add the vinegar and mustard.

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출처Receipts

3 Receipts
  • 묘하게 중독되는 부산 여름의 맛 밀면, Visit Busan (부산관광공사)Open
  • 부산은 맛있다 (설문조사 2020), Visit Busan (부산관광공사)Open
  • 보양식이 궁금해?! (Vol 41, 냉 보양식), Korean Food Promotion Institute (한식진흥원), 한식 읽기 좋은 날, Jun 28, 2021Open

Last checked Nov 4, 2026.

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