|This article does not cite any sources. (September 2016) (Learn how and when to remove this template message)|
|Place of origin||Korea|
|Main ingredients||Noodles (flour, sweet potato and potato starch), meat broth, vegetables|
|Cookbook: Milmyeon Media: Milmyeon|
Milmyeon (Hangul: 밀면, meaning "flour noodle") is a Korean dish of long and thin noodles similar to naengmyeon, representing the dishes of Busan. The noodle is basically mixing flour powder with starches of sweet potato and potato with meat broth, which bring it and water, several kinds of vegetables to a simmer in saucepan. The mixture of flour is not fixed at certain ingredients, leading to several transformation like using Artemisia princeps for ssuk milmyeon (쑥 밀면). Milmyeon also has its variety of mul milmyeon and bibim milmyeon applicable for naengmyeon. The difference between the two is chiefly spicy sauce for bibim milmyeon.
The origin of milmyeon is not clearly found but mainly 3 viewpoints have been told.
- The first refers to the refugees in hunger during the Korean War. In Busan, huge number of people gathered into, away from the bombing catastrophe. Among them are people from northern regions to make noodles by using flour which was conveyed for US army instead of buckwheat, which was out of supplies at that moment and also chief ingredients of naengmyun.
- The second refers to a restaurant opened in Busan by two from Hamheung in North Korea. For the dishes, they have to find out ingredients in easier supplies with more popularity for residents in Busan.