Ulmyeon facts for kids
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| Place of origin | Korea |
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| Associated national cuisine | Korean Chinese cuisine |
| Main ingredients | Noodles, vegetables (shiitake mushrooms, white button mushrooms, carrots), eggs, seafood (sea cucumber, shrimp, squid or cuttlefish), broth, cornstarch |
| Variations | Samseon-ulmyeon |
Ulmyeon (울면) is a tasty noodle dish from Korea. It mixes Korean and Chinese cooking styles. This dish is famous for its thick, soup-like broth.
Ulmyeon is made with fresh noodles, lots of vegetables, and seafood. You'll often find shiitake mushrooms, white button mushrooms, and carrots in it. For seafood, it usually has sea cucumber, shrimp, and squid or cuttlefish. An egg is also added to the broth.
The broth is special because it's thickened with cornstarch. This gives it a smooth, chowder-like texture.
Where Ulmyeon Comes From
Ulmyeon comes from a Chinese dish called wēnlŭmiàn. Over time, it became a popular dish in Korean-Chinese restaurants.
Ulmyeon vs. Jjamppong
You can often find Ulmyeon in Korean-Chinese restaurants. It's a great choice if you don't like spicy food. Many people choose it as a non-spicy option instead of jjamppong, which is a very spicy noodle soup.
Types of Ulmyeon
There is a special version of this dish called samseon ulmyeon (삼선울면). The word "samseon" means "three ingredients" or "three fresh things." This version usually has more or different kinds of seafood. Because of the extra seafood, samseon ulmyeon is often a bit more expensive.
