Cook the buckwheat noodles in boiling water for 3-5 minutes, then drain and rinse under cold water to remove excess starch.
In a bowl, mix the cooked noodles with rice wine vinegar, toasted sesame oil, chopped kimchi, and kimchi juice.
Season with sugar and a pinch of salt to taste.
Arrange the seasoned noodles in a bowl and top with sliced cucumber, scallions, nori strips, and toasted sesame seeds.
Add hard-boiled eggs and finish with a generous amount of crushed ice.
