It’s getting warmer here in Brussels and time to make something other than my dear old favourite, dol sot bibimbap. Thus I pulled out Flavors of Korea: Delicious Vegetarian Cuisine and made cucumber noodles. For one to two servings, prepare the cucumber first: peel and julienne a large (seedless) cuke, then add to a mixture of 2T of rice vinegar, 1T soy sauce, a minced clove of garlic, 3 minced scallions, 2t gochujang (Korean chili paste), 2t toasted sesame oil, a good pinch salt. Let the flavours soak in while you boil the noodles, drain, rinse with cool water, then mound on a platter with the cucumber mixture on top. Serve with a protein-rich garnish of hard boiled egg. I used spelt tortellini as it’s my favourite wholegrain pasta to put in Asian dishes, the whole wheat pastas I find locally come off as very Italian.