Aehobak
| Aehobak | |
|---|---|
|
aehobak after rain | |
| Species | Cucurbita moschata |
Aehobak (Korean: 애호박; Korean pronunciation: [ɛ.ɦo.bak]), also called Korean zucchini,[1] is the edible, green to yellow-green summer squash of Cucurbita moschata,[2] commonly used in Korean cuisine. An aehobak has the shape of zucchini, but has thinner, smoother skin and more delicate flesh.[3] It is usually sold in shrink-wrapped plastic.[3]
Common varieties of Korean zucchini include Seoulmadi aehobak, bulam-sacheol aehobak, and miso aehobak.[4][5]
See also
References
- ↑ Times, Los Angeles. "Where to find jeon, Korean flatcakes, in Los Angeles". latimes.com. Retrieved 2016-10-15.
- ↑ Hong, Kue Hyon; Om, Young Hyun; Ko, Kwan Dal; Heo, Yun Chan; Yoon, Jin Young (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. 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 (1976). "Studies on the interspecific hybrids of Cucurbita species (Ⅱ) -Breeding process and characteristics of Bulam Sacheol Aehobak-". Horticulture Environment and Biotechnology. 17 (1): 38–46.
- ↑ Cho, Myeong-Cheoul; Om, Young-Hyun; Huh, Yun-Chan; Cheong, Seung-Ryong; Kim, Dae-Hyun; Mok, Il-Gin (2011). "Breeding of Powdery Mildew Resistant Squash 'Miso'". Korea Journal of Organic Agriculture. 19: 1–5.
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