Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette,
is an edible, green to yellow-green
summer squash
Summer squash are Cucurbita, 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 ...
. 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
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, 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 stil ...
, 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
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, 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
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since anci ...
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
Oriental pickling melon, called ''wolgwa'' (; ) in Korean language, Korean, and ''shirouri'' (; ) in Japanese language, Japanese, is a group of nonsweet Cucumis melo, melon cultivars used in Asian cuisines.
Use
The melon is used as a vegetable ...
.
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 gochujang ( ...
'' (simmered hairtail and aehobak)
File:Hobak-jeon.jpg, ''Hobak- jeon'' (pan-fried aehobak)
File:Hobak-seon.jpg, ''Hobak-seon Seon may refer to:
* Seon, Switzerland, a municipality in the canton of Aargau
* ''Seon'', a type of arranged marriage in South Korea
* Korean Seon, a Zen school of Korean Buddhism
* Seon (food), steamed vegetable dishes with fillings in Korean cui ...
'' (stuffed aehobak)
See also
*
Oriental pickling melon
Oriental pickling melon, called ''wolgwa'' (; ) in Korean language, Korean, and ''shirouri'' (; ) in Japanese language, Japanese, is a group of nonsweet Cucumis melo, melon cultivars used in Asian cuisines.
Use
The melon is used as a vegetable ...
*
Straightneck squash
Straightneck squash is a cultivated variety of ''Cucurbita pepo'' grown as a type of summer squash that is usually yellow-colored. It is also known as yellow squash, though other squashes, such as crookneck squash, may also be known by that name. ...
*
Tromboncino
Bartolomeo Tromboncino (c. 1470 – 1535 or later) was an Italian composer of the middle Renaissance. He is mainly famous as a composer of '' frottole''; he is principally infamous for murdering his wife. He was born in Verona and died in or ...
*
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 stil ...
References
Korean vegetables
Namul
Squashes and pumpkins
{{Cucurbitales-stub