View source for Aehobak

{{short description|Edible summer squash commonly used in Korean cuisine}}
{{Infobox cultivar
| name          = ''Aehobak''
| image         = Aehobak.jpg
| image_caption = ''Aehobak'' after rain
| species       = ''[[Cucurbita moschata]]''
| cultivar      = {{Flatlist|
* Seoulmadi
* Bulam-sacheol
* Miso
}}
| origin        = [[Korea]]
}}
{{Infobox Korean name
| title      = Korean name
| hangul     = {{lang|ko|애호박}}
| hanja      = none
| rr         = aehobak
| mr         = aehobak
| koreanipa  = {{IPA|ko|ɛ.ɦo.bak̚|}}
}}

'''Aehobak''' ({{langx|ko|애호박}}), also called '''Korean zucchini''' or '''Korean courgette''',<ref name="Lee">{{Cite news|last=Lee|first=Cecilia Hae-Jin|title=Where to find jeon, Korean flatcakes, in Los Angeles|url=http://www.latimes.com/food/dailydish/la-dd-korean-flatcakes-jeon-los-angeles-20150427-story.html|access-date=15 October 2016|work=[[Los Angeles Times]]|date=28 April 2015}}</ref><ref name="Lethlean">{{Cite news|last=Lethlean|first=John|title=Paper Bird comes up with its own yukhoebab|url=https://www.theaustralian.com.au/life/food-wine/paper-bird-comes-up-with-its-own-yukhoebab/news-story/8317b3b66726b0bae8c2f8585698b109|access-date=12 February 2018|work=[[The Australian]]|date=11 December 2017}}</ref> is an edible, green to yellow-green [[summer squash]]. Although nearly all summer squashes are varieties of ''[[Cucurbita pepo]]'',<ref name="NWREC">{{Cite web|title=Zucchetta|url=http://agsyst.wsu.edu/zucchetta.html|website=Mount Vernon Northwestern Washington Research and Extension Center|publisher=[[Washington State University]]|access-date=14 October 2016}}</ref> aehobak belongs to the species ''[[Cucurbita moschata]]''.<ref name="Hong">{{Cite journal|last1=Hong|first1=Kue Hyon|last2=Om|first2=Young Hyun|last3=Ko|first3=Kwan Dal|last4=Heo|first4=Yun Chan|last5=Yoon|first5=Jin Young|title=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'|journal=Korean Journal of Breeding Science|date=December 1997|volume=29|issue=4|page=509|url=http://db.koreascholar.com/article.aspx?code=33315|access-date=15 October 2016|language=ko}}</ref> Commonly used in [[Korean cuisine]], an {{transl|ko|aehobak}} has the shape of [[zucchini]], but with thinner, smoother skin, and more delicate flesh.<ref name="Jung">{{Cite news|last=Jung|first=Susan|title=Susan Jung's recipes for seared scallops|url=http://www.scmp.com/magazines/post-magazine/food-drink/article/2017233/susan-jungs-recipes-seared-scallops|access-date=23 November 2016|work=[[South China Morning Post]]|date=9 September 2016}}</ref> It is usually sold in shrink-wrapped plastic.<ref name="Jung" />

Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'.<ref name="Hong" /><ref name="Kim">{{Cite journal|last1=Kim|first1=Byung Hwan|last2=Seo|first2=Young Gi|title=Studies on the interspecific hybrids of Cucurbita species (II) – Breeding process and characteristics of Bulam Sacheol Aehobak|journal=Journal of the Korean Society for Horticultural Science|date=May 1976|volume=17|issue=1|pages=38–46|url=http://www.dbpia.co.kr/Journal/ArticleDetail/NODE00867287|access-date=20 October 2016|language=ko}}</ref><ref name="Cho">{{Cite journal|last1=Cho|first1=Myeong-Cheoul|last2=Om|first2=Young-Hyun|last3=Huh|first3=Yun-Chan|last4=Cheong|first4=Seung-Ryong|last5=Kim|first5=Dae-Hyun|last6=Mok|first6=Il-Gin|title=Breeding of Powdery Mildew Resistant Squash 'Miso'|journal=Korean Journal of Organic Agriculture|date=December 2011|volume=19|issue=5|pages=1–5|url=http://db.koreascholar.com/article.aspx?code=53098|access-date=20 October 2016}}</ref>

== Culinary use ==
In [[Korean cuisine]], the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into {{transl|ko|[[buchimgae]]}} or sliced and [[egg wash|egg-washed]] as {{transl|ko|[[jeon (food)|jeon]]}}. It is often made into {{transl|ko|[[namul]]}}-{{transl|ko|[[banchan]]}} (seasoned vegetable side dish), usually seasoned with [[saeu-jeot|salted shrimps]] and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as {{transl|ko|[[jijimi]]}} and {{transl|ko|[[Jjim|mureum]]}}. Dried aehobak, called {{transl|ko|hobak-goji}}, can be prepared by slicing the squash thinly and [[Food drying|sun-drying]] the slices. It is soaked before cooking, then usually stir-fried to make a {{transl|ko|[[bokkeum]]}} or {{transl|ko|[[namul]]}}.{{Cn|date=February 2021}}

The squash is also used in [[Korean royal court cuisine|royal court dishes]] such as {{transl|ko|[[seon (food)|seon]]}}, and more recently in {{transl|ko|[[wolgwa-chae]]}}, replacing the [[Oriental pickling melon]].{{Cn|date=February 2021}}

<gallery>
Sliced aehobak.jpg|Sliced aehobak
File:Hobakgoji(dried aehobak).jpg|''Hobak-goji'' (dried aehobak)
File:Aehobak-bokkeum.jpg|''Aehobak-[[namul]]'' (stir-fried aehobak)
File:Aehobak-gyeran-mari 2.jpg|''Aehobak-[[gyeran-mari]]'' (rolled aehobak omelettes) 
File:Aehobak-buchimgae.jpg|''Aehobak-[[buchimgae]]'' (aehobak pancake)
File:Galchi-aehobak-jorim.jpg|''[[Largehead hairtail|Galchi]]-aehobak-[[jorim]]'' (simmered hairtail and aehobak)
File:Hobak-jeon.jpg|''Hobak-[[jeon (food)|jeon]]'' (pan-fried aehobak)
File:Hobak-seon.jpg|''Hobak-[[seon (food)|seon]]'' (stuffed aehobak)
</gallery>

== See also ==
{{Commons category|Aehobak}}
* {{annotated link|Oriental pickling melon}}
* {{annotated link|Straightneck squash}}
* {{annotated link|Tromboncino (squash)|Tromboncino}}
* {{annotated link|Zucchini}}

== References ==
{{Reflist}}

{{Squashes and pumpkins}}
{{Authority control}}

[[Category:Korean vegetables]]
[[Category:Namul]]
[[Category:Squashes and pumpkins]]

{{Cucurbitales-stub}}