Ulmyeon (Korean: 울면) is a dish of Korean-Chinese noodles, vegetables, egg, and seafood in a chowder-like broth that is thickened with cornstarch. 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.