Korea
ulmyeon
A Korean-Chinese noodle dish of vegetables, egg, and seafood in a chowder-like broth thickened with cornstarch, often served in Korean Chinese restaurants as a non-spicy alternative to jjamppong.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
It is derived from a Chinese dish called wēnlŭmiàn. It is often served in Korean Chinese restaurants as a non-spicy alternative to jjamppong. A variation on the dish is samseon ulmyeon, which is a more expensive option that contains additional portions and/or varieties of seafood.