If you know anything about me, it’s that I *love* Korean food with a passion. I lived in Korea from 1996-7 and picked it up there. As I type I’m devouring a delicious Korean salad, Kong na mool moo chim (Soy bean sprouts salad), that has been known to convert even non-mung bean spouties into sprout aficionados. It’s in Korean Kitchen under Recipes–>Vegetables. If I have any room left for dinner, I have neang myun on the stove, made in a non-traditional way with broccoli–perfect with the mustard oil seasoning!–and tofu, ‘cos I’m veg. Neang myun is a cold summer soup made with buckwheat noodles–delicious! The easiest way to make it is to buy the packaged noodles with packets of bouillion and tiny packs of mustard oil inside. It’s ready now so I’m signing off.