Aehobak
Aehobak after rain
Species	Cucurbita moschata
Cultivar	Seoulmadi Bulam-sacheol Miso
Origin	Korea
Korean name
Hangul	애호박
RR	aehobak
MR	aehobak
IPA	ɛ.ɦo.bak̚

Aehobak (Korean: 애호박), also calledKorean zucchini orKorean courgette,^[1][2] is an edible, green to yellow-greensummer squash. Although nearly all summer squashes are varieties ofCucurbita pepo,^[3] aehobak belongs to the speciesCucurbita moschata.^[4] Commonly used inKorean cuisine, anaehobak has the shape ofzucchini, 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]

InKorean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter intobuchimgae or sliced andegg-washed asjeon. It is often made intonamul-banchan (seasoned vegetable side dish), usually seasoned withsalted shrimp and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such asjijimi andmureum. Dried aehobak, calledhobak-goji, can be prepared by slicing the squash thinly andsun-drying the slices. It is soaked before cooking, then usually stir-fried to make abokkeum ornamul.^{[citation needed]}

The squash is also used inroyal court dishes such asseon, and more recently inwolgwa-chae, replacing theOriental pickling melon.^{[citation needed]}

• 
  Sliced aehobak
• 
  Hobak-goji (dried aehobak)
• 
  Aehobak-namul (stir-fried aehobak)
• 
  Aehobak-gyeran-mari (rolled aehobak omelettes)
• 
  Aehobak-buchimgae (aehobak pancake)
• 
  Galchi-aehobak-jorim (simmered hairtail and aehobak)
• 
  Hobak-jeon (pan-fried aehobak)
• 
  Hobak-seon (stuffed aehobak)

Wikimedia Commons has media related toAehobak.

• Straightneck squash – Type of summer squash that is usually yellow-colored
• Tromboncino – Cultivar ofCucurbita moschata

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