Moriguksu (모리국수)

Instructions

1. Prepare the broth by mixing the cold broth, vinegar, sugar and soy sauce until the sugar is fully dissolved.
2. Chill the broth in the fridge for at least 1 hour so it's nice and cold.
3. Cook the buckwheat noodles in a large pot of boiling water according to the packet, about 4 to 5 minutes.
4. Rinse them thoroughly under cold water, then drain them well.
5. Cut the cucumber and carrot into thin matchsticks and halve the hard-boiled eggs.
6. Divide the noodles between bowls, then arrange the vegetables and eggs on top.
7. Pour over the icy broth, sprinkle with sesame seeds and serve straight away.