Aehobak
Aehobak after rain
SpeciesCucurbita moschata
Cultivar
  • Seoulmadi
  • Bulam-sacheol
  • Miso
OriginKorea
Korean name
Hangul
애호박
Revised Romanizationaehobak
McCune–Reischaueraehobak
IPA[ɛ.ɦo.bak̚]

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]

Culinary use

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]

See also

Wikimedia Commons has media related to Aehobak.

References

  1. ^ Lee, Cecilia Hae-Jin (28 April 2015). "Where to find jeon, Korean flatcakes, in Los Angeles". Los Angeles Times. Retrieved 15 October 2016.
  2. ^ Lethlean, John (11 December 2017). "Paper Bird comes up with its own yukhoebab". The Australian. Retrieved 12 February 2018.
  3. ^ "Zucchetta". Mount Vernon Northwestern Washington Research and Extension Center. Washington State University. Retrieved 14 October 2016.
  4. ^ a b Hong, Kue Hyon; Om, Young Hyun; Ko, Kwan Dal; Heo, Yun Chan; Yoon, Jin Young (December 1997). "SHORT INFORMATION (Characteristics of New Varieties Developed in 1997): A New Semi-bush Type "Aehobag" (Elongated Squash for Picking at Green Mature Stage) Lines, 'Wonye #401' and 'Wonye #402'". Korean Journal of Breeding Science (in Korean). 29 (4): 509. Retrieved 15 October 2016.
  5. ^ a b Jung, Susan (9 September 2016). "Susan Jung's recipes for seared scallops". South China Morning Post. Retrieved 23 November 2016.
  6. ^ Kim, Byung Hwan; Seo, Young Gi (May 1976). "Studies on the interspecific hybrids of Cucurbita species (II) – Breeding process and characteristics of Bulam Sacheol Aehobak". Journal of the Korean Society for Horticultural Science (in Korean). 17 (1): 38–46. Retrieved 20 October 2016.
  7. ^ Cho, Myeong-Cheoul; Om, Young-Hyun; Huh, Yun-Chan; Cheong, Seung-Ryong; Kim, Dae-Hyun; Mok, Il-Gin (December 2011). "Breeding of Powdery Mildew Resistant Squash 'Miso'". Korean Journal of Organic Agriculture. 19 (5): 1–5. Retrieved 20 October 2016.
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