Английская Википедия:Aehobak
Шаблон:Short description Шаблон:Infobox cultivar Шаблон:Infobox Korean name
Aehobak (Шаблон:Lang-ko), 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 Шаблон:Transl 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]
Culinary use
In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into Шаблон:Transl or sliced and egg-washed as Шаблон:Transl. It is often made into Шаблон:Transl-Шаблон:Transl (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as Шаблон:Transl and Шаблон:Transl. Dried aehobak, called Шаблон:Transl, can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, then usually stir-fried to make a Шаблон:Transl or Шаблон:Transl.Шаблон:Cn
The squash is also used in royal court dishes such as Шаблон:Transl, and more recently in Шаблон:Transl, replacing the Oriental pickling melon.Шаблон:Cn
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Sliced aehobak
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Hobak-goji (dried aehobak)
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Aehobak-namul (stir-fried aehobak)
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Aehobak-gyeran-mari (rolled aehobak omelettes)
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Aehobak-buchimgae (aehobak pancake)
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Hobak-jeon (pan-fried aehobak)
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Hobak-seon (stuffed aehobak)
See also
References
Шаблон:Squashes and pumpkins Шаблон:Authority control
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