Cold Buckwheat Noodles with Kimchi and Eggs

Step 1

Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.

Step 2

Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

Step 3

Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.

Step 4

DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.