Milmeon (wheat noodle) is one of the local foods in Busan. It is made cold and enjoyed with sliced pork on top of the noodle dipped in pork stock. Though widely eaten in Busan, people in Ulsan and South Gyeongsang Province also have it time to time. One might get it confused with naengmeon (buckwheat noodle) because they look alike. But milmeon is made of flour and starch in stead of buckwheat.
Naengmeon had been a unique food only enjoyed in the North up until the Korean War. A story goes that the Koreans fled the North and settled in Busan wanted to have that delicious hometown food but since buckwheat was too expensive to get they altered it with flour: thus born was milmeon. If naengmeon is clean and sour, milmeon is spicy so that it kills the unique unpleasant smell of pork stock.
Talking of milmeon and a piece of its birth story, we all might want to be delighted to try. Busan Meongwan is second to none when it comes to milmeon and 20 restaurants are run nationwide. Milmeon made at Busan Meongwan contains medicinal herbs including bee tree. The stock is prepared and delivered to each restaurant to give even quality and taste and the rice and turmeric-added noodle keeps its tightness.
Apart from milmeon, you can find a number of other menus: dwaeji-gukbap (pork and rice soup), soft dubu noodle (bean curd noodle), pork cutlet, grilled chicken and beef, and mandu (dumpling).
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