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Korean Zucchini Rolls (Hobak Mari) Recipe

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4 from 9 reviews

Korean Zucchini Rolls (Hobak Mari) are delicate and flavorful rolls made by wrapping a savory filling of fish cakes, tofu, and vegetables in thinly sliced salted zucchini. Lightly pan-fried until golden and cooked through, these rolls make for a delicious appetizer or side dish with a perfect balance of textures and taste.

Ingredients

Zucchini and Salting

  • 3 Korean zucchini (about 700 g / 1.54 lb each), thinly sliced lengthwise
  • Fine salt, for salting the zucchini

Filling

  • 200 g fish cakes (7 oz), finely chopped (or substitute with shrimp, minced beef, or finely chopped king oyster mushrooms for vegetarian)
  • 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 (for the filling binder)
  • 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

For Dusting

  • 1/4 cup potato starch

Cooking

  • Light coating of oil (for pan frying)

Instructions

  1. Salt the zucchini slices: Lightly sprinkle fine salt over both sides of the thinly sliced zucchini and set them aside for 15 to 20 minutes. This step softens and makes the slices flexible enough to roll without cracking.
  2. Prepare the filling ingredients: While the zucchini is resting, finely chop the fish cakes, carrot, onion, and green onion. Mince the tofu finely with a knife to ensure a uniform texture for the filling.
  3. Mix the filling: In a large bowl, combine the chopped fish cakes, tofu, carrot, onion, green onion, and seasoning ingredients including oyster sauce, mirin, minced garlic, salt, black pepper, sesame oil, and potato starch. Crack in the egg and mix thoroughly until all ingredients are evenly incorporated, forming a cohesive filling.
  4. Dry the zucchini slices: Gently pat the salted zucchini slices dry with paper towels to remove excess moisture. This is important to help the filling adhere and prevent sogginess.
  5. Dust zucchini with starch: Lightly coat both sides of each zucchini slice with potato starch. This creates a surface that helps seal the filling and achieve a slight crispness when cooked.
  6. Assemble the rolls: Place a generous spoonful of the filling mixture at one end of each zucchini slice. Roll the zucchini tightly around the filling, making sure the rolls are firm; fuller rolls hold their shape better during cooking.
  7. Pan-fry the rolls: Heat a pan over medium-low heat and lightly coat it with oil. Place the zucchini rolls seam side down first and cook, turning occasionally, until all sides are evenly golden brown and the filling is thoroughly cooked through, about 10 minutes total.
  8. Serve: Transfer the cooked zucchini rolls to a serving plate and enjoy warm as a flavorful appetizer or side dish.

Notes

  • Use firm tofu and squeeze out as much moisture as possible to prevent soggy filling.
  • You can substitute fish cakes with shrimp, minced beef, or king oyster mushrooms for different versions.
  • Ensure zucchini slices are thinly sliced lengthwise to make rolling easier and to cook evenly.
  • Dust zucchini slices lightly to avoid clumping or greasy texture while frying.
  • Cook rolls on medium-low heat to prevent burning and to allow the filling to cook thoroughly.
  • This recipe yields approximately 28 rolls if zucchini slices are cut thinly and filling portions are consistent.

Find it online: http://bitezly.com/korean-zucchini-rolls-hobak-mari-recipe/