Aehobak
| Aehobak | |
|---|---|
 Aehobak after rain | |
| Species | Cucurbita moschata |
| Korean name | |
| Hangul | 애호박 |
|---|---|
| Hanja | n/a |
| Revised Romanization | aehobak |
| McCune–Reischauer | aehobak |
| IPA | [ɛ.ɦo.bak̚] |
Aehobak (애호박), also called Korean zucchini,[1] is the edible, green to yellow-green summer squash belonging to the species Cucurbita moschata.[2] Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh.[3] It is usually sold in shrink-wrapped plastic.[3]
Common varieties of Korean zucchini include Seoulmadi, bulam-sacheol, and miso.[4][5]
Culinary use
Ingredients
- Hobak-goji – dried aehobak, prepared by slicing an aehobak thinly and sun-drying the slices
Dishes
- Aehobak-buchimgae – a type of buchimgae, made by seasoning julienned aehobak and mixing them with wheat flour and beaten egg, then pan-frying them in oil
- Aehobak-namul – a type of namul, made by slicing aehobak and stir-frying the slices with saeujeot, ground meat, vegetable oil, toasted sesame seeds, and chopped spring onions
- Hobak-goji-bokkeum – a type of bokkeum, made by stir-frying soaked hobak-goji (dried aehobak)
- Hobak-jeon – a type of jeon, made by slicing aehobak thinly, egg-washing the slices, and pan-frying them in oil
- Hobak-jijimi – a type of jijimi, made by boiling thinly sliced aehobak with chopped scallions with doenjang or gochujang
- Hobak-mureum – a type of jjim, made by splitting an aehobak vertically into three pieces, putting seasoned meat filling inside and sprinkling mushrooms and egg garnish on it, then steaming it
Gallery
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Hobak-goji (dried aehobak)
Aehobak-bokkeum (stir-fried aehobak)
Hobak-jeon (pan-fried aehobak)
Hobak-seon (stuffed aehobak)
See also
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Wikimedia Commons has media related to Aehobak. |
References
- ↑ Lee, Cecilia Hae-Jin (28 April 2015). "Where to find jeon, Korean flatcakes, in Los Angeles". Los Angeles Times. Retrieved 15 October 2016.
- ↑ Hong, Kue Hyon; Om, Young Hyun; Ko, Kwan Dal; Heo, Yun Chan; Yoon, Jin Young (December 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. 29 (4): 509.
- 1 2 Jung, Susan (9 September 2016). "Susan Jung’s recipes for seared scallops". South China Morning Post. Retrieved 23 November 2016.
- ↑ 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.
- ↑ 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.
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