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.

This Korean cuisine–related article is a stub.