Korean Zucchini Rolls (Hobak Mari)

Ingredients

• 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

Steps

1. 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. 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. 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. 4

   Gently pat the zucchini slices dry with paper towels to remove excess moisture.

5. 5

   Lightly dust both sides of each zucchini slice with potato starch.

6. 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. 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. 8

   Serve.