Combine 1 cup quinoa with 1.5 cup water in a saucepan and bring to a boil. Simmer for 15 minutes (it will be slightly drier than usual, which takes a 1:2 ratio for quinoa to liquid).

Set the broiler in the oven on high. Spread quinoa in a single layer on a sheet pan and transfer to oven. Broil for about 5 minutes, or until crisp (keep an eye on it!). Divide crispy quinoa over bowls and arrange kale, mushrooms, pickled radish and egg on top. Add some gochujang sauce, to taste.

Greens & Mushrooms

Combine soy sauce, fish sauce and lime juice in a bowl. Heat the oil in a large frying pan and add the mushrooms. Saute over high heat for 2 minutes. Mix in half of the soy mixture and toss to combine. Continue to cook over medium-high for another 2-3 minutes, or until tender and brown. Toss with sesame seeds. In the same pan, add the chopped kale, cook for 2 minutes to wilt, add the remaining soy mixture and cook over medium heat for another 2-3 minutes, or until tender.

Quick-pickled radish

(make a good quarter-jar batch of this: they are terrific snacks!)

Bring water, vinegar, sugar, ginger, chili, shallot and salt to boil. Simmer for 2-3 minutes, then turn off heat and let infuse off-heat for another 10 minutes.

Put all radishes into a bowl. Add the hot pickling liquid. Let stand for at least an hour, of overnight and covered in the fridge.

NOTE: if you want to keep the pickled radish longer than 5-7 days in the fridge, follow safe canning procedures. Also, the same pickling liquid works wonderful with all sorts of root vegetables, including kohlrabi, turnips and beets.