It was good but it could definitely be improved. Could use some acid or some pickles with the rice to cut through the richness, and the heat wasn't quite balanced properly. I think it probably just needs to be a milder curry paste, but maybe swapping half the doubanjiang for miso would work too?
Yeah! That’s a great idea. Miso is way less tasty than dobujiang. As for the pickles, I can see how they’ll help balance it. Once you’ve adjusted your flavors, would you mind sharing your recipe?
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