Korea has just passed through a cold winter and spring has arrived. But these days, spring seems to pass by so quickly. Summer feels like it’s coming already~ And summer is the season for milmyeon!
Busan is famous for milmyeon, but nowadays milmyeon restaurants are popping up all over the country, so it’s easy to try it. I actually prefer milmyeon over naengmyeon! Thin wheat noodles with a cool, tangy broth, topped with slices of meat~
I’ve only ever known Buldak Bokkeum Myeon, but turns out there’s Buldak Bokkeum Tangmyeon too! I guess it’s the version with soup. Is it good as well? I’ve noticed quite a few…
The perfect combo! I had spicy ramen and a tuna mayo rice bowl loaded with mayonnaise and tuna. Sounds delicious, right?You can’t ignore the combination of richness and spiciness.
This is daechang bean sprout ramyeon topped with a huge pile of bean sprouts shaped like a volcano! The rich, spicy broth balances out the fattiness of the beef intestine, and the…
Do some people eat jokbal just to have it with bibim makguksu? For me, jokbal alone feels a bit too rich, so I always make sure to have bibim makguksu with it!…
We had shabu-shabu at home and ended up with a lot of leftover veggies and broth, so I threw in some noodles and turned it into kalguksu! The shabu-shabu itself was amazing,…
Grabbed these from a street mandu stall today—so fresh and legit! But tbh I cook frozen mandu at home all the time too. Thin chewy wrappers + juicy kimchi/meat fillings = every…
Please leave a comment
Comments (1)
Milmyeon!! I know it!! Ah, a bowl of milmyeon on a hot day really cools you down.