Korean Zucchini Rolls (Hobak Mari)

Name: Korean Zucchini Rolls (Hobak Mari)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 28 servings
Ingredients: 3 Korean zucchini (, lengthwise (about 700 g / 1.54 lb)), thinly sliced; fine salt (, the zucchini), for salting; 7.05 oz fish cakes ((7 oz), (or shrimp, beef, king oyster mushrooms for a vegetarian version)), finely chopped minced finely chopped; 6.35 oz firm tofu ((6.3 oz), moisture removed with paper towels and ), crumbled; 1.41 oz carrot ((1.4 oz), ), peeled finely chopped; 1.94 oz onion ((2 oz), ), finely chopped; 0.53 oz green onion ((0.5 oz), ), finely chopped; 1 Eggs; 2 tbsp potato starch ((binder for the filling)); 0.25 cup potato starch (( the zucchini)), for dusting; 1 tbsp Oyster Sauce; 1 tsp Mirin; 1 tsp Garlic, minced; 0.125 tsp Salt, fine; 0.25 tsp Ground Black Pepper; 0.25 tsp Sesame Oil

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.

Brooke1999

Prep30 min

Cook20 min

Total50 min

Servings28

Difficultymedium

KoreanSidesAppetizers

Ingredients

3Korean zucchini (, lengthwise (about 700 g / 1.54 lb)), thinly sliced
fine salt (, the zucchini), for salting
7.05 ozfish cakes ((7 oz), (or shrimp, beef, king oyster mushrooms for a vegetarian version)), finely chopped minced finely chopped
6.35 ozfirm tofu ((6.3 oz), moisture removed with paper towels and ), crumbled
1.41 ozcarrot ((1.4 oz), ), peeled finely chopped
1.94 ozonion ((2 oz), ), finely chopped
0.53 ozgreen onion ((0.5 oz), ), finely chopped
1Eggs
2 tbsppotato starch ((binder for the filling))
0.25 cuppotato starch (( the zucchini)), for dusting
1 tbspOyster Sauce
1 tspMirin
1 tspGarlic, minced
⅛ tspSalt, fine
0.25 tspGround Black Pepper
0.25 tspSesame Oil

Instructions

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.