Milmyeon
Busan's milmyeon was born in the refugee years of the Korean War, when people from the north who had fled to the port city wanted the cold buckwheat noodles of home but could only get wheat flour, much of it from food aid. The noodles that resulted are chewier and paler than naengmyeon, and the broth is flavoured with beef bones, vegetables and sometimes medicinal herbs, then served icy cold. A spoonful of spicy red sauce sits on top, and diners add vinegar and mustard to taste. In summer, long queues form outside milmyeon shops across Busan. Making the broth the day before is easiest, though an ice bath and the freezer get it cold in about an hour. Chef's tip: serve the broth so cold that a slushy layer of ice floats on top, as Busan shops do; a wide container in the freezer gets it there.
