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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.
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.
물 or 비빔, then: egg first, broth second, vinegar third.
One in broth, one mixed.
Add the vinegar and mustard.
먹을것 食べもの · 맛냉면NaengmyeonCold noodles, in an icy broth or under red sauce. Buckwheat or starch noodles, half a boiled egg on top.오늘 올라옴 今日追加
먹을것 食べもの · 맛돼지국밥Dwaeji gukbapBusan's pork soup. Cloudy bone broth, sliced pork and rice in one bowl, seasoned at the table with salted shrimp.오늘 올라옴 今日追加
먹을것 食べもの · 맛씨앗호떡Ssiat hotteokBusan's hotteok, fried in oil, slit open and stuffed with a scoop of seeds and nuts. The queue is at BIFF Square.오늘 올라옴 今日追加장소 場所 · 길광안리gwang·an·ri夜に橋がライトアップされ、土曜にはドローンショーがある釜山のビーチ。
먹을것 食べもの · 맛비빔밥BibimbapRice with seasoned vegetables, an egg and gochujang, mixed in the bowl before you eat.오늘 올라옴 今日追加
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