Korean Zucchini Rolls (Hobak Mari)
These Korean zucchini rolls (hobak mari) are made by wrapping a savory filling in thin zucchini slices, then pan-frying until lightly golden. They’re a lighter, dumpling-style Korean side dish that’s both satisfying and easy to make.
Servings: 28
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.