My Korean KitchenKorean Zucchini Rolls (Hobak Mari)
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Ingredients
Serves 28- 1 tsp minced garlic
- 1/4 cup potato starch ((for dusting the zucchini))
- 15 g green onion ((0.5 oz), finely chopped)
- 2 Tbsp potato starch ((binder for the filling))
- 3 Korean zucchini (, thinly sliced lengthwise (about 700 g / 1.54 lb))
- 40 g carrot ((1.4 oz), peeled and finely chopped)
- 55 g onion ((2 oz), , finely chopped)
- 1 egg
- 180 g firm tofu ((6.3 oz), moisture removed with paper towels and crumbled)
- 200 g fish cakes ((7 oz), finely chopped, (or shrimp, minced beef, or finely chopped king oyster mushrooms for a vegetarian version))
- 1 Tbsp oyster sauce
- 1/4 tsp black pepper
- fine salt (, for salting the zucchini)
- 1/4 tsp sesame oil
- 1 tsp mirin
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Steps
- Step 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.
- Step 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.
- Step 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.
- Step 4
Gently pat the zucchini slices dry with paper towels to remove excess moisture.
- Step 5
Lightly dust both sides of each zucchini slice with potato starch.
- Step 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.
- Step 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.
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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.
Source: My Korean Kitchen
