Joanne Molinaro
Vegan Korean-Style Fried Rice Balls (Suppli)
This traditionally Roman recipe gets a Korean makeover with vegetable fried rice and vegan egg.
July 17, 2024
A veganized version of the salty, cheesy, Korean-style egg omelette known as gyerranmari gets chopped and added to fried rice in this delicious, golden-brown, fried-to-perfection recipe from The Korean Vegan cookbook.
What you need:
For the gyerranmari:
1 tablespoon olive oil
¾ cup liquid vegan egg, divided
1 teaspoon salt, divided
1 slice vegan cheese, cut in half and divided
1 sheet nori, cut in half and divided
For the rice balls:
Vegetable oil, for frying
3 cups cooked rice
2 cloves garlic, minced
¼ red onion, finely diced
1 carrot, diced
½ cup cooked corn kernels
½ cup cooked peas
Gyerranmarri, chopped
3 teaspoons salt, divided
1 teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons potato starch
½ cup vegan milk
1 cup panko bread crumbs
1 slice vegan cheese, torn into 7 pieces
What you do:
- For the gyerranmari, to a small pan over medium-high heat, add oil. Add ½ cup of liquid egg, ½ teaspoon of salt, a half slice of cheese, followed by half sheet of nori. When egg is halfway cooked, roll like a crepe, and remove from pan. Add remaining liquid egg and repeat with remaining salt, cheese, and nori. Remove from heat.
- For the rice balls, in a large skillet over high heat, warm 1 tablespoon of vegetable oil until very hot. Add rice and fry until beginning to brown 4 to 5 minutes. Remove from pan.
- Add 1 teaspoon more vegetable oil to pan, then add garlic, red onion, carrot, corn, peas, gyerranmari, 1 teaspoon of salt, and pepper to pan and cook until onions start to become translucent, 2 to 3 minutes. Return rice to pan, mix everything together, and cook for an additional 1 to 2 minutes. Set rice aside and let cool before refrigerating for at least 4 hours.
- Place three shallow bowls on a work surface. In one, mix together potato starch and 1 teaspoon of salt. In second, add milk. In third, add panko and remaining salt.
- Spoon 2 to 3 tablespoons of rice into palm of hand, add 1 piece of vegan cheese to center of rice, and using both hands, shape rice into an oval, about size and shape of a large egg.
- Once shaped, coat rice ball first in potato starch. Tap off any excess starch before dipping in milk. Next, coat with panko by rolling gently. Set rice ball aside on a baking sheet. Repeat for remainder of rice.
- Pour 4 inches of vegetable oil into a medium pot. Warm oil to about 350 degrees. Working in batches, being careful not to overcrowd pot, gently drop rice balls into oil. Cook for about 2 minutes and then flip and cook for an additional 2 minutes. Remove from oil with a slotted spoon and set on wire rack to drain any excess oil.
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