Aehobak (Korean :애호박),also called Korean zucchini or Korean courgette, [1] [2] is an edible,green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo , [3] aehobak belongs to the species Cucurbita moschata . [4] Commonly used in Korean cuisine,an aehobak has the shape of zucchini,but with thinner,smoother skin,and more delicate flesh. [5] It is usually sold in shrink-wrapped plastic. [5]
Cultivars of Korean zucchini include 'Seoulmadi','Bulam-sacheol',and 'Miso'. [4] [6] [7]
In Korean cuisine,the squash is used either fresh or dried. Fresh aehobak can be pan-fried,either julienned in batter into buchimgae or sliced and egg-washed as jeon . It is often made into namul - banchan (seasoned vegetable side dish),usually seasoned with salted shrimps and stir-fried. Sometimes,aehobak features as the main ingredient in stew dishes such as jijimi and mureum . Dried aehobak,called hobak-goji,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 bokkeum or namul .[ citation needed ]
The squash is also used in royal court dishes such as seon ,and more recently in wolgwa-chae ,replacing the Oriental pickling melon.[ citation needed ]
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