밀면은 한국 전쟁 당시 냉면 재료인 감자나 메밀을 구하기 어려워 밀가루로 면을 만들었던 것에서 시작되었다. 시원한 육수에 양념장으로 맛을 낸 것이 냉면과 비슷하지만, 보다 부드럽고 굵은 면발이 밀면의 매력. 여름에는 시원한 육수가 들어간 물 밀면과 비빔 밀면을 먹고, 겨울에는 김치 고명을 얹어 따뜻하면서도 얼큰한 맛을 내는 온밀면을 즐겨 먹는다.
Invented during the Korean War when it was difficult to obtain potatoes or buckwheat for making cold noodles (naengmyeon), milmyeon was created using flour. While similar to naengmyeon with a refreshing broth and seasoned sauce, milmyeon is known for its smooth and thicker noodles. In summer, people enjoy water milmyeon with a cold broth and mixed milmyeon, and in winter, they savor hot milmyeon topped with kimchi that offers a warm and spicy taste.
Milmyeon originated from the practice of making noodles with wheat flour during the Korean War because it was difficult to obtain cold noodle ingredients such as potatoes or buckwheat. It is similar to Naengmyeon in that it is made with cool broth and seasoned with sauce, but the appeal of Milmyeon is that it is softer and thicker. In the summer, I enjoy water-based milmyeon and mixed milmyeon with cool broth, and in the winter, I enjoy onmilmyeon, which has a warm yet spicy taste with kimchi toppings.