Korean Zucchini Rolls (Hobak Mari)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin zucchini slices wrapped around a savory filling of tofu, fish cake, and vegetables, then pan-fried until golden. These light Korean dumplings are satisfying and easy to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 3 Korean zucchini (, thinly sliced lengthwise (about 700 g / 1.54 lb))
- fine salt (, for salting the zucchini)
- 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))
- 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
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 156mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 59mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.