In many ways similar to its North Korean counterpart naengmyeon, which is based on buckwheat noodles, this Busan specialty is differentiated by the use of wheat noodles. The dish usually combines icy cold broth with wheat noodles, while the toppings include boiled eggs, cucumbers, radishes, and beef.

Although there are many theories about its origin, the most probable says that milmyeon first appeared during the Korean War when many North Koreans fled to Busan. In an attempt to recreate their favorite dish, they replaced buckwheat with wheat since it was widely available through the American army.

Just as naengmyeon, the dish is offered in two versions: as a cold broth (mul milmyeon) or with a spicy, gochujang-based paste (bibim milmyeon).