Perilla Oil Noodles

In a bowl, combine soy sauce, sugar, and perilla oil. Whisk together and taste to adjust seasoning to your preference.

Julienne the cucumber and grind the sesame seeds using a mortar and pestle for the topping.

Boil one bundle of fresh buckwheat noodles for a couple of minutes until they are al dente.

Drain the noodles and immediately rinse them under ice-cold water to stop the cooking process. Drain well.

Place the cooled noodles in a bowl, pour over the sauce, and mix until fully combined.

Garnish with the julienned cucumbers, roasted seaweed, and crushed sesame seeds. Enjoy!