Busan Yakkong Milmyeon 부산약콩밀면

Wheat flour is mixed with yakkong, small black soybean, powder and kneaded with a natural brine made from glasswort and hijiki, which leaves a faint bean aroma in the noodles. Even the vinegar is house-made, from Gijang kelp. The same noodles are also served warm in a perilla-seed soup.