Vegan Nanjawanseu Rice Bowl

조리 순서

1. 
   1

   Cook 5–6 vegan meatballs in a pan or air fryer at 180°C for 10–12 minutes.

2. 
   2

   Sauté 20 g chopped onion and 3 g minced garlic in a pan. Add 80 ml water or vegetable stock, 10 g soy sauce, 8 g vegan oyster sauce or mushroom sauce, 4 g sugar, 3 g vinegar, and 0.2 g black pepper. Bring to a simmer.

3. 
   3

   Mix 4 g cornstarch with 8 g water. Gradually add the slurry to the sauce while stirring until slightly thickened, then add 2 g sesame oil.

4. 
   4

   Add the cooked vegan meatballs and simmer for 1–2 minutes, turning them so they are evenly coated with the sauce.

5. 
   5

   Place 180 g cooked rice in a bowl and top with the glazed vegan meatballs and remaining sauce.