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| Place of origin | Korea |
|---|---|
| Associated 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 ( Korean: 울면) is a Korean-Chinese noodles, vegetables (including shiitake mushrooms, white button mushrooms, and carrots), egg, and seafood (including sea cucumber, shrimp, and squid or cuttlefish) in a chowder-like broth that is thickened with cornstarch. It is derived from a Chinese dish called wēnlŭmiàn ( 溫 滷 麵). [1] It is often served in Korean Chinese restaurants as a non-spicy alternative to jjamppong. A variation on the dish is samseon ulmyeon (삼선울면 "3-ingredient ulmyeon"), which is a more expensive option that contains additional portions and/or varieties of seafood.
External links
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
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| |
| Place of origin | Korea |
|---|---|
| Associated 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 ( Korean: 울면) is a Korean-Chinese noodles, vegetables (including shiitake mushrooms, white button mushrooms, and carrots), egg, and seafood (including sea cucumber, shrimp, and squid or cuttlefish) in a chowder-like broth that is thickened with cornstarch. It is derived from a Chinese dish called wēnlŭmiàn ( 溫 滷 麵). [1] It is often served in Korean Chinese restaurants as a non-spicy alternative to jjamppong. A variation on the dish is samseon ulmyeon (삼선울면 "3-ingredient ulmyeon"), which is a more expensive option that contains additional portions and/or varieties of seafood.
External links
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| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |