Edible summer squash commonly used in Korean cuisine
Aehobak
Aehobak after rain
Species
Cucurbita moschata
Cultivar
Seoulmadi
Bulam-sacheol
Miso
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]
^Lee, Cecilia Hae-Jin (28 April 2015). "Where to find jeon, Korean flatcakes, in Los Angeles". Los Angeles Times. Retrieved 15 October 2016.
^Lethlean, John (11 December 2017). "Paper Bird comes up with its own yukhoebab". The Australian. Retrieved 12 February 2018.
^"Zucchetta". Mount Vernon Northwestern Washington Research and Extension Center. Washington State University. Retrieved 14 October 2016.
^ abHong, 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.
^ abJung, 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. Retrieved 20 October 2016.
^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.
it is known as turiya (તુરીયા) in Gujarati or dodka (दोडका) in Marathi. Aehobak (Korean zucchini) belongs to the species Cucurbita moschata. In the journals...
Cultivars include: Al Hachi – a winter squash used in Kashmir, usually dried Aehobak – a summer squash, also called Korean zucchini Brazilian crook neck, Abóbora...
the mixture pan-fried in oil into a thin flat pancake. Various buchimgae Aehobak-buchimgae (Korean zucchini pancake) Bindae-tteok (mung bean pancake) Buchimgae-type...
melon is used as the main ingredient in wolgwa-chae, a type of japchae. Aehobak Lim, T. K. (2011). Edible medicinal and non-medicinal plants. Dordrecht...
buchimgae. An aehobak can be used to make both buchimgae and jeon: Aehobakbuchimgae (애호박부침개): a type of buchimgae, made by seasoning julienned aehobak and mixing...
Vegetables commonly used in bibimbap include julienned oi (cucumber), aehobak (courgette/zucchini), mu (radish), mushrooms, doraji (bellflower root)...
Beauty, very dark green Cocozelle, dark green with white stripes, heirloom Aehobak (Korean zucchini) "Zucchini". Merriam-Webster. Retrieved September 15,...
namul dish made with cooked radish that is called munamul (radish namul). aehobak (애호박, Korean zucchini) bak (박, calabash) banga (방아, Korean mint) bangpung...
boiling fish with big chunks of radish, then adding spikenards, onion, aehobak, Java waterdropwort, oyster mushrooms, red chilli, and spicy sauce. The...
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