Korean vegan suppli (fried rice balls)


A vegan version of the Korean-style Salted Cheese Egg Omelet known as gyerranmari is chopped and added to fried rice in this delicious golden and fried recipe from Korean vegan recipe book.

What do you need:

For the gyerranmari:
1 tablespoon of olive oil
¾ cup liquid vegan egg, divided
1 teaspoon of salt, divided
1 slice of vegan cheese, halved and divided
1 nori sheet, halved and divided

For the rice balls:
Vegetable oil, for frying
3 cups of cooked rice
2 garlic cloves, chopped
¼ red onion, finely chopped
1 carrot, diced
½ cup cooked corn kernels
½ cup cooked peas
Gyerranmarri, chopped
3 teaspoons of salt, divided
1 teaspoon of black pepper
1 teaspoon of sesame oil
2 tablespoons of potato starch
½ cup of vegan milk
1 cup of panko breadcrumbs
1 slice of vegan cheese, torn into 7 pieces

What do you do:

  1. For the gyerranmari, in a small pan over medium-high heat, add the oil. Add ½ cup of liquid egg, ½ teaspoon of salt, half a slice of cheese, followed by half a sheet of nori. When the egg is halfway through cooking, roll it up like a pancake and remove it from the pan. Add the rest of the liquid egg and repeat with the rest of the salt, cheese and nori. Remove from fire.
  2. For the rice balls, in a large skillet over high heat, heat 1 tablespoon of vegetable oil until very hot. Add the rice and fry until it begins to brown, 4 to 5 minutes. Remove from the pan.
  3. Add 1 teaspoon of vegetable oil to the pan, then add the garlic, red onion, carrot, corn, peas, gyerranmari, 1 teaspoon of salt and pepper to the pan and cook until the onions start to turn translucent, 2 to 3 minutes. Return the rice to the pot, mix everything together and cook for another 1 to 2 minutes.
  4. Reserve the rice and let cool before refrigerating for at least 4 hours.
  5. Place three shallow bowls on a work surface. In one, mix the potato starch and 1 teaspoon of salt. Second, add the milk. Third, add the panko and the rest of the salt.
  6. Pour 2-3 tablespoons of the rice into the palm of your hand, add 1 piece of vegan cheese to the center of the rice, and using both hands, shape the rice into an oval, the size and shape of a large egg.
  7. Once formed, first coat the rice ball with potato starch. Remove any excess starch before soaking in the milk. Then, gently roll in the panko. Set the rice ball aside on a baking sheet. Repeat for the rest of the rice.
  8. Pour 4 inches of vegetable oil into a medium saucepan. Heat the oil to around 350 degrees. Working in batches, being careful not to overcrowd the pot, gently drop the rice balls into the oil. Cook for about 2 minutes then turn and cook for another 2 minutes. Remove from the oil with a skimmer and place on a rack to drain off excess oil.

Photo credit: Joanne Molinaro

Receive the Holiday issue of VegNews FREE when you subscribe before November 1st!


Leave A Reply

Your email address will not be published.