Aehobak

Aehobak (also known as Korean zucchini, Korean squash, or courgette) is a type of squash that is commonly used in Korean cuisine. It is a popular ingredient in many traditional Korean dishes and is often used in Korean barbecue and stews.

Description

Aehobak is a green, cylindrical vegetable that is similar in appearance to a zucchini. It has a mild flavor and a soft texture when cooked. The skin of the aehobak is thin and edible, and the inside is filled with soft, white flesh and small, edible seeds.

Culinary Uses

In Korean cuisine, aehobak is used in a variety of dishes. It is often sliced and grilled for Korean barbecue, or chopped and added to stews and soups. Aehobak can also be stuffed with meat or other vegetables and then steamed or baked. In addition, it is commonly used in pickling and can be made into a type of kimchi.

One popular dish that uses aehobak is Hobak-juk, a traditional Korean porridge made with aehobak and glutinous rice. Another is Hobak-buchimgae, a type of Korean pancake that includes aehobak as a main ingredient.

Nutrition

Aehobak is low in calories and high in vitamins and minerals. It is a good source of Vitamin C, Vitamin K, and Potassium. It also contains fiber, which can aid in digestion.

Cultivation

Aehobak is typically grown in the summer months and is harvested when it is still young and tender. It prefers a sunny location and well-drained soil. The plants are usually started from seeds and require regular watering.

See Also

• Korean cuisine
• Squash
• Zucchini
• Hobak-juk
• Hobak-buchimgae