Bulgogi & Quinoa Bowl w/ Minty Sriracha Dressing

Every recipe has a story, every ingredient lies the farmers' sweat & effort, & every prop has it's own history. It is always fun & challenging to depict each recipe into every piece of my work - from crafting the recipe to styling the food & from capturing each captivating moment to savoring the last speck of  it.

With the arising trend of healthy grain bowls like quinoa, chia, farro & brown rice top with savory meat & hearty vegetables, it is no wonder many people are moving in the direction of healthy eating. This week, inspired by the widely popular Korean rice bowl (Bibimbap), I have adapted some of it's element into my quinoa bowl.

I used Sriracha & blend it with mint, grain vinegar & garlic as the dressing for the bulgogi quinoa bowl. Distinctive taste with slight acidity & permeating minty notes that help to accentuate the pepper. Sriracha is ranked no. 1 hot sauce in the world & you should totally give it a try if you haven't yet! It goes well with almost anything!

The perks of grain bowl is that you do not have to restrict yourself with the kind of toppings you're serving with. It can be anything - vegetables, fruits, meat or even nuts as toppings. So play around with it. & show me your version of healthy grain bowl!

INGREDIENTS - 2 servings - 1 HOUR

QUINOA - 200g - follow package instruction


  • 200 g of sliced pork belly or neck 
  • 1 clove of garlic, minced
  • 1 tbs of soy sauce
  • 1 tbs of brown sugar
  • 2 tsp of sesame oil
  • 3 tbs of apple puree
  • pepper to taste
  • pinch of salt
  • 2 tbs of vegetable oil


  • 2 small size red onion, 1/2 inch slices
  • 3 tbs of oil
  • salt & pepper to taste


  • 1 green bell pepper (or yellow)
  • 1 red bell pepper
  • 3 tbs of oil
  • salt & pepper to taste
  • dash of balsamic vinaigrette (optional)


  • 200 g of white button mushroom
  • 3 tbs of butter or vegetable oil
  • dash of wine/sake
  • 1 clove of garlic, minced
  • salt & pepper to taste


  • 4 tbs of sriracha hot sauce
  • 1 clove of garlic, minced
  • 1 1/2 tbs of grain vinaigrette
  • 20 mint leaves


Marinate the pork/beef slices with the seasonings (less the oil) for at least 2 - 3 hours in the fridge before stir frying.

Prepare the quinoa grains by following the package instruction. The usual ratio of quinoa to water will be 1:2. After bringing the water to a boil, lower the heat and leave it to simmer for about 15-20 minutes till fully cooked through. Fluff it up and set aside.

Next, lay the bells on a baking tray. Season with salt and pepper to taste. Drizzle olive oil over it and roast in a preheated 190C/380F oven for about 15 minutes. I prefer to drip a few drops of balsamic over when its done.

For the caramelized onions, in a pan sauteed the red onions on medium to low heat till it starts to turn soft, fragrant & brown. It will take about 10-15 minutes. You can do this step while roasting the peppers.

For the mushrooms, sauteed it with butter and garlic. When it starts to welt, add a dash of wine/sake. Salt & pepper to taste. Then set aside.

For the last component, remove the bulgogi from the chiller and saute in a pan with oil on medium high heat. Stir-fry till fully cooked through.

For the dressing, blend the mint leaves & sriracha along with all the other seasonings. Taste & adjust accordingly.

To assemble, fill the bowl with quinoa, and topped the quinoa with the different toppings. Throw some mint leaves in as garnishing. Last but not least, crack an egg yolk right in the middle. Drizzle with Minty Sriracha dressing to taste. Mix it with the vegetables & meat and there you go! A hearty bowl of healthy Bulgogi & Quinoa bowl w/ Minty Sriracha Dressing. Enjoy!