Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. 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 the tropical Americas which is cultivated for edible flesh, flowers, greens, and seeds. It includes cultivars known in English as squash or pumpkin. Cultivars of ''C. moschata'' are generally m ...

''. Commonly used in

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

, an has the shape of

zucchini Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft a ...

, 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

, 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 Oriental pickling melon, called ''wolgwa'' () in Korean, and ''shirouri'' (; ) in Japanese, is a group of nonsweet melon cultivars used in Asian cuisines. Use The melon is used as a vegetable in Asian cuisines. Japan In Japan, the melon is ...

. Sliced aehobak.jpg, Sliced aehobak File:Hobakgoji(dried aehobak).jpg, ''Hobak-goji'' (dried aehobak) File:Aehobak-bokkeum.jpg, ''Aehobak-

namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

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

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