Description
A unique Yanbian (Chinese-Korean) dish featuring bright yellow, ultra-chewy noodles made from cornmeal. Served in a warm soy and beef bone broth, topped with stir-fried pork and kimchi. A heartwarming bowl.
Restaurants serving Yu Mi Wen Mian (Warm Corn Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Soak dried noodles made from cornmeal in water to soften, then boil. They develop a unique, bouncy snap entirely different from wheat noodles.
- Season a warm beef bone broth gently with soy, salt, and MSG.
- Stir-fry minced or shredded pork with scallions and soy to create a savory topping (Jiao Tou).
- Place the boiled yellow corn noodles in a bowl and pour the warm broth.
- Top with the fried pork, julienned cucumber, cilantro, and homemade kimchi (or chili paste).
Learn more Spice, substitutes, tips
Key spices
The rustic nuttiness of the corn noodles themselves
Substitutes at Japanese supermarkets
(Must buy corn noodles at a Chinese grocer)
Pairing
Lamb Skewers / Dried Pollock Salad
Trivia
[Trivia] If Cold Noodles rule summer, Warm Noodles (Wen Mian) rule winter. A noodle dish unique to the corn-producing Northeast. Also serves as an excellent gluten-free option.
Eating tips & etiquette
[Unique Eating] First, enjoy the gentle, non-spicy broth and the sweetness of the corn. Halfway through, dissolve the kimchi and pork topping into the soup to deepen and spice up the flavor.
Allergen
Pork, Beef, Soybeans, Wheat (Soy sauce)