Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green

summer squash Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of ''Cucurbita pepo'', although not all ''Cucurbita pepo'' are considered summer squashes. Most summ ...

. Although nearly all summer squashes are varieties of ''

Cucurbita pepo ''Cucurbita pepo'' is a cultivated plant of the genus ''Cucurbita''. It yields varieties of winter squash and pumpkin, but the most widespread varieties belong to the subspecies ''Cucurbita pepo'' subsp. ''pepo'', called summer squash. It has b ...

'', aehobak belongs to the species ''

Cucurbita moschata ''Cucurbita moschata'' is a species originating in either Central America or northern South America. It includes cultivars known as squash or pumpkin. ''C. moschata'' cultivars are generally more tolerant of hot, humid weather than cultivars of ...

''. Commonly used in Korean cuisine, an has the shape of

zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ...

, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'.

Culinary use

In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into or sliced and egg-washed as . It is often made into - (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as and . Dried aehobak, called , can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, then usually stir-fried to make a or . The squash is also used in royal court dishes such as , and more recently in , replacing the Oriental pickling melon. Sliced aehobak.jpg, Sliced aehobak File:Hobakgoji(dried aehobak).jpg, ''Hobak-goji'' (dried aehobak) File:Aehobak-bokkeum.jpg, ''Aehobak-

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

'' (stir-fried aehobak) File:Aehobak-gyeran-mari 2.jpg, ''Aehobak-

gyeran-mari ''Gyeran-mari'' (), ''Dalgyal-mari'' () or rolled omelette in Korean cuisine is a savory ''banchan'' (side dish) made with beaten eggs mixed with several finely diced ingredients. * Common ingredients include vegetables (onion, carrot, Korean zu ...

'' (rolled aehobak omelettes) File:Aehobak-buchimgae.jpg, ''Aehobak-

buchimgae ''Buchimgae'' (), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredie ...

'' (aehobak pancake) File:Galchi-aehobak-jorim.jpg, '' Galchi-aehobak-

jorim ''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujan ...

'' (simmered hairtail and aehobak) File:Hobak-jeon.jpg, ''Hobak- jeon'' (pan-fried aehobak) File:Hobak-seon.jpg, ''Hobak- seon'' (stuffed aehobak)

References

Korean vegetables Namul Squashes and pumpkins {{Cucurbitales-stub

Culinary use

See also

References