These Korean zucchini rolls, known as hobak mari (호박말이), are a light yet satisfying dish made by wrapping a savory filling in thin slices of zucchini, then gently pan-frying them until golden. They are soft and tender on the outside, with a juicy, well-seasoned center that holds together beautifully without feeling heavy.
This dish is often served as a side dish or jeon, but I also like making it for lunchboxes or light meals because it reheats and freezes well. The key step is lightly salting the zucchini first so it becomes flexible enough to roll without cracking. Once that’s done, the rest comes together easily, using simple ingredients you can find at most grocery stores.
Why This Recipe Works
A lighter, dumpling-style alternative
If you enjoy dumplings but want something lighter, this recipe is a great option. The zucchini slices act as a fresh, tender wrapper, giving you the same satisfying bite as dumplings without using traditional dough wrappers.
Balanced, well-seasoned filling
The finely minced vegetables, fish cakes, tofu, and egg create a filling that is flavorful without feeling heavy. Everything cooks evenly and blends together, with no single ingredient overpowering the others. You can substitute shrimp or minced beef in place of the fish cakes, or use finely chopped king oyster mushrooms for a vegetarian version. I personally prefer shrimp or fish cakes for a more seafood-forward, umami-rich flavor.
Freezer-friendly and make-ahead
These zucchini rolls freeze and reheat well after cooking, making them practical for meal prep, lunchboxes, or easy side dishes. The zucchini becomes a little softer after freezing, but the rolls still hold their shape and taste great.
Before You Start
- Choose wide, flat zucchini for easier rolling
Zucchini with broader sides are much easier to slice evenly and roll without tearing. Narrow or very round zucchini tend to produce slices that are awkward to work with and harder to wrap neatly around the filling. - Salt lightly, not heavily
A light sprinkle of salt is all you need to soften the zucchini. The goal is flexibility, not seasoning. Too much salt draws out excess moisture and can make the rolls watery or overly salty. - Prep the filling while the zucchini rests
Use the salting time to mince the vegetables and prepare the filling. This keeps the workflow smooth and helps everything come together efficiently without extra waiting. - Don’t be shy with the filling
Generously filled rolls not only look better, but they also hold their shape more reliably during cooking. Too little filling can cause the rolls to loosen or collapse as they cook. - Cook gently over medium-low heat
Because the filling contains egg and tofu, slower cooking is key. Medium-low heat allows the filling to cook through evenly while letting the zucchini turn lightly golden without burning.
Ingredients
Zucchini Wrapper
- 3 medium Korean zucchini, thinly sliced lengthwise (about 700 g / 1.54 lb)
- Fine salt, for salting the zucchini
Filling
- 200 g (7 oz) fish cakes (eomuk), finely chopped, (or shrimp, minced beef, or finely chopped king oyster mushrooms for a vegetarian version)
- 180 g (6.3 oz) firm tofu, moisture removed with paper towels and crumbled
- 40 g (1.4 oz) carrot, peeled and finely chopped
- 55 g (2 oz) onion, finely chopped
- 15 g (0.5 oz) green onion, finely chopped
- 1 large egg
- 2 Tbsp potato starch (binder for the filling)
- 1/4 cup potato starch (for dusting the zucchini)
Seasoning for the Filling
- 1 Tbsp oyster sauce
- 1 tsp mirin (sweet rice wine)
- 1 tsp minced garlic
- 1/8 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp sesame oil
How to Make Pan-Fried Korean Zucchini Rolls
1. Lightly sprinkle salt over the zucchini slices and set aside for 15 to 20 minutes, until softened and flexible. The zucchini should be bendy enough to roll without cracking.
2. While the zucchini is salting, prepare the filling. Finely chop the fish cakes, carrot, onion, and green onion. Finely mince the tofu with a knife.
3. In a large bowl, combine all the filling ingredients with the seasoning for the filling. Add the egg and mix well until evenly combined.
4. Gently pat the zucchini slices dry with paper towels to remove excess moisture.
5. Lightly dust both sides of each zucchini slice with potato starch.
6. Place a generous amount of filling at one end of a zucchini slice and roll it up tightly. Don’t be shy with the filling, as fuller rolls hold their shape better after cooking.
7. Heat a pan over medium-low heat with a light coating of oil. Cook the zucchini rolls, turning occasionally, until evenly golden and fully cooked through, about 10 minutes total.
8. Serve.
How to Store
These zucchini rolls store well after cooking. Let them cool completely, then refrigerate in an airtight container for up to 3 days.
For longer storage, freeze the cooked rolls in an airtight container or freezer bag for up to 1 month. When reheating, warm them gently in a pan over low heat or in an air fryer until heated through. The zucchini will be slightly softer after freezing, but the rolls will still hold their shape and taste great.
Other Korean Zucchini Recipes You Might Like
If you enjoy cooking with zucchini, here are a few more Korean zucchini dishes you might like. They’re simple, comforting, and easy to add to everyday meals.
- Korean Zucchini Stir Fry (Hobak Bokkeum)
- Korean Zucchini Pancakes (Hobakchae Jeon)
- Pan Fried Korean Zucchini (Hobak Jeon)
Korean Zucchini Rolls (Hobak Mari)
Ingredients
Zucchini Wrapper
- 3 Korean zucchini , thinly sliced lengthwise (about 700 g / 1.54 lb)
- fine salt , for salting the zucchini
Filling
- 200 g fish cakes (7 oz), finely chopped, (or shrimp, minced beef, or finely chopped king oyster mushrooms for a vegetarian version)
- 180 g firm tofu (6.3 oz), moisture removed with paper towels and crumbled
- 40 g carrot (1.4 oz), peeled and finely chopped
- 55 g onion (2 oz), , finely chopped
- 15 g green onion (0.5 oz), finely chopped
- 1 egg
- 2 Tbsp potato starch (binder for the filling)
- 1/4 cup potato starch (for dusting the zucchini)
Seasoning for the Filling
- 1 Tbsp oyster sauce
- 1 tsp mirin
- 1 tsp minced garlic
- 1/8 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp sesame oil
Instructions
- Lightly sprinkle salt over the zucchini slices and set aside for 15 to 20 minutes, until softened and flexible. The zucchini should be bendy enough to roll without cracking.
- While the zucchini is salting, prepare the filling. Finely chop the fish cakes, carrot, onion, and green onion. Finely mince the tofu with a knife.
- In a large bowl, combine all the filling ingredients with the seasoning for the filling. Add the egg and mix well until evenly combined.
- Gently pat the zucchini slices dry with paper towels to remove excess moisture.
- Lightly dust both sides of each zucchini slice with potato starch.
- Place a generous amount of filling at one end of a zucchini slice and roll it up tightly. Don’t be shy with the filling, as fuller rolls hold their shape better after cooking.
- Heat a pan over medium-low heat with a light coating of oil. Cook the zucchini rolls, turning occasionally, until evenly golden and fully cooked through, about 10 minutes total.
- Serve.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
