Aehobak | |
---|---|
Species | Cucurbita moschata |
Cultivar |
|
Origin | Korea |
Korean name | |
Hangul | 애호박 |
---|---|
Revised Romanization | aehobak |
McCune–Reischauer | aehobak |
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]
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]
Aehobak | |
---|---|
Species | Cucurbita moschata |
Cultivar |
|
Origin | Korea |
Korean name | |
Hangul | 애호박 |
---|---|
Revised Romanization | aehobak |
McCune–Reischauer | aehobak |
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]
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]