In 1953, the boundary that separated North and South Korea was closed, and they could not return. After 1956, the kids purchased the business and changed the recipe for noodles, creating their naengmyeon using a mixture made of sweet potato starch and wheat flour that were more easily obtainable and much less costly.
“It was a comfort food for many labour workers around the Busan Harbour looking for a quick yet fulfilling meal for the day,” Yoo. Yoo. “[The workers] were regulars for decades [and] kept the business going and helped Busan become the city of milmyeon. And now travellers from elsewhere in Korea or other countries come to try the noodles to experience a piece of history made in Busan.”
Milmyeon noodles at Naeho are now thicker and chewier than other million available in Busan as they’re made of 70 70% wheat flour and 30 percent sweet potato starch. The high proportion of affordable wheat flour helps keep the noodles affordable and makes millions just as cheap in the present as it was shortly after the war.
After Michelin’s recent announcement, the attention of millions has increased. Restaurants now have their establishments menus translated into English and another language to assist customers from abroad with their orders. Foreigners and locals alike are looking for their favorite millions, and the world community can explore the latest hotspot for cuisine.
The broth should be:
5kg (11lb) bones from beef
400g (14oz) skirts of beef or shank
Five small cloves of garlic
Ten grams (about 1 1/2 teaspoons) of fresh ginger
Two spring onions
5 L (5qt) water
The sauce to use:
3 tbsp gochujang
One tablespoon of starch syrup or corn syrup
1 TSP minced garlic
1 Tbsp minced spring onion
To serve the noodles and garnish:
500g (1.1lb) Radishes Cut into matchsticks
Two teaspoon salt
2 Tbsp white vinegar
One pack of Jjolmyeon noodles (see the note)
1/2 cup cucumber and matchsticks
Soak the bones of the beef and beef in ice water for 10 to 12 hours in the refrigerator to eliminate any remaining blood. Change the water every 2 to 3 hours or as frequently as you can when the water begins to turn pink.
For the sauce to be made make the sauce, mix all the ingredients in a tiny bowl. Refrigerate overnight and cover.
Rinse the beef bones and place them into a large pot with ginger, garlic, spring onions, and 5 Liters of water. Bring the pot to a boil, then simmer on medium heat for approximately 15 minutes. Remove the bones and the beef, then cut the meat into thin slices to serve later to garnish the dish. Refrigerate the meat. The broth should cool, and then put it in the refrigerator to chill.
Place the radishes into a bowl. Add vinegar and salt. Mix well and let it sit for around 20 minutes. Remove any excess water and transfer to a different bowl.
In a saucepan of simmering water, prepare eggs for about 13 minutes. Then, cool the egg and put it under cold water for around 3 minutes. Peel the egg that has been cooked and cut it in half; set aside.
Lightly wash the noodles in a bowl to separate them. After that, boil the noodles according to the instructions on the packet for two servings. Once the noodles are cooked, wash them with cold water and drain them.
Put the noodles in the center of two serving bowls. Then, top with two to three slices of beef, the cucumber, and a few pieces of radish. Add the sauce and then place the egg into the sauce. Pour the chilled broth into the bowl. Place the remaining radish on the plate and serve it with the other ingredients as a banchan (a Korean term for small portions of food served in a set).
There’ll be some broth leftover, which can be frozen for up to a month.
Find jjolmyeon noodles that are pre-made and made from wheat and starch. They are the closest to homemade noodles from Naeho Naengmyeon. If they’re unavailable, spaghetti noodles or noodles made from dungeon (regular dimensions of wheat noodles) are also available; however, the texture will differ. Undercook the noodles of jail or spaghetti, so they are simple enough.