You know it’s good because China, Korea and Japan all have their own versions of the dish.
Edit: I added a comment below the recipe linking all 3 variants of it in case anyone wants to try them all. In my opinion the Korean and Chinese versions are probably the best ones. The Japanese one is kind of disappointing after you’ve tried all three.
its the miso paste. it doesnt hit as hard as the fermented blackbean paste for the dish that the chinese and korean versions use, both unapologeticly adding more flavor on top of it (with chinese version being more spicy or savory, and the korean one being overly sweet)
I like how there are so many ways to spell the name of this dish depending on the country it’s made in.
You know it’s good because China, Korea and Japan all have their own versions of the dish.
Edit: I added a comment below the recipe linking all 3 variants of it in case anyone wants to try them all. In my opinion the Korean and Chinese versions are probably the best ones. The Japanese one is kind of disappointing after you’ve tried all three.
its the miso paste. it doesnt hit as hard as the fermented blackbean paste for the dish that the chinese and korean versions use, both unapologeticly adding more flavor on top of it (with chinese version being more spicy or savory, and the korean one being overly sweet)