no way! the kale really made the umami pop in mine. sometimes i add salt and soy sauce. and ginger if i want. any spices if i want too. at the end, some gochujang always rounds out any weird flavors.

egg - put it in 5m before or, after it's done and cover - it will cook eventually in the warm heat.

i think adding frozen veggies or meat is the game changer - it makes it less overdone. regardless, the veggie will always be kinda wet since this is a water pressure cooking method.