Photograph of the finished Milmyeon

Korea · Mì lúa mì lạnh Busan Milmyeon

Milmyeon

40 min Hands-on time + 3 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.1 lb
  • Photograph of Beef Beef 11.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.4 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Cucumber Cucumber 1.2
  • Photograph of Pear Pear 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Rice vinegar Rice vinegar ⅓ cup

Method

  1. 1 Simmer the beef with cinnamon and star anise for 60 minutes to make a fragrant broth with a mild herbal aroma.
  2. 2 Strain the broth, let it cool, then refrigerate for 3 hours until ice crystals form.
  3. 3 Boil the noodles, then rinse them with cold water and knead them thoroughly until they become chewy.
  4. 4 Slice the braised beef into thin slices; julienne the cucumber and pear.
  5. 5 Place the noodles in a bowl, pour in the cold broth, and garnish with meat, pear, cucumber, egg, and a spoonful of gochujang.

With an appliance

  • Pressure cooker 30 min

    Replace step 1: simmer the beef with cinnamon and star anise under high pressure for 20 minutes, then release the pressure naturally for 12 minutes, strain the broth, and slice the meat. Keep the cooling time the same in step 2 because pressure cooking cannot shorten this process.

Start cooking