Aehobak

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]

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

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.

The squash is also used in royal court dishes such as seon, and more recently in wolgwa-chae, replacing the Oriental pickling melon.

  • Sliced aehobak
    Sliced aehobak
  • Hobak-goji (dried aehobak)
    Hobak-goji (dried aehobak)
  • Aehobak-namul (stir-fried aehobak)
    Aehobak-namul (stir-fried aehobak)
  • Aehobak-gyeran-mari (rolled aehobak omelettes)
    Aehobak-gyeran-mari (rolled aehobak omelettes)
  • Aehobak-buchimgae (aehobak pancake)
    Aehobak-buchimgae (aehobak pancake)
  • Galchi-aehobak-jorim (simmered hairtail and aehobak)
    Galchi-aehobak-jorim (simmered hairtail and aehobak)
  • Hobak-jeon (pan-fried aehobak)
    Hobak-jeon (pan-fried aehobak)
  • Hobak-seon (stuffed aehobak)
    Hobak-seon (stuffed aehobak)

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. 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. 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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