Prepare quinoa according to package directions but sauté one onion first and add to quinoa.

Heat up one tablespoon of oil and sauté enoki mushrooms, adding turmeric and salt to taste.

Over a medium flame, crack an egg into an oiled pan. Let the egg cook until the edges are golden brown, the whites are fully opaque and the yolk is still runny!

Time to build our bowl! Mix the quinoa with the homemade schezwan sauce (method below). Place on a plate and top with Korean beef (below). Add the mushrooms and pickled veggies on top (see below). Top with the crispy egg and sprinkle everything with scallions.

Heat up the oil in a large sauté pan over a medium flame. Add in the garlic and ginger and sauté for two to three minutes until fragrant, making sure not to burn.

Add in the ground beef and brown.

Once the meat is browned mix in the sugar, broth, salt and red pepper and stir until evenly mixed.

Remove from heat and serve over szechuan quinoa.

Mix the brine ingredients in a sauce pan and heat up over a medium flame. Bring to a boil and stir to dissolve the sugar and salt.

Fill each jars (that have an airtight lid) with the vegetables and flavorings.

Remove the brine from the flame and pour into the jars, making sure to cover all the vegetables with 1/2 inch of brine.

Close the jars and bring to room temperature.

Once cooled, store in the refrigerator for around a month.

Slice open the dry chilies and discard the seeds and stems (make sure you wear gloves!). Rinse the peppers and then soak in hot water for 30 minutes.

Remove the peppers from the water, reserving the water, and add them to a food processor. Add one tablespoon of the chili-infused water and process until smooth, if needed adding one tablespoon at a time of the chili water until a smooth paste forms.

Heat up the oil in a sauce pan. Add in the onion and sauté for two to three minutes until golden. Add in the ginger and garlic and sauté until fragrant, another two to three minutes. Add in the chili paste along with the tomato paste, mix well and sauté for two minutes. Add in the broth, vinegar, sugar and salt. Mix well and cook for another minute or two. Turn off the flame.

Once cooled, transfer to an airtight container and keep in the fridge for two to three weeks.