Edible summer squash commonly used in Korean cuisine
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", aehobak belongs to the species "Cucurbita moschata". Commonly used in Korean cuisine, an has the shape of zucchini, 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.
References.
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