Aehobak (Korean Zucchini / Squash)
チゲには絶対コレ！甘みがあって煮崩れしない緑の瓜
Description
Korean Zucchini/Incubator Squash. Lighter green and sweeter than Western zucchini. Retains its shape and adds a crucial natural sweetness to spicy stews.
Classification: Hardcore, Vegetable, Stew Essential, Subtle Sweetness
Shops selling Aehobak (Korean Zucchini / Squash)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Aehobak(Korean Zucchini)
Instructions
- (Prep) Sliced into half-moons for Doenjang Jjigae. Or coated in egg wash and pan-fried as 'Hobak Jeon' (squash pancakes).
Learn more Substitutes, pairings, tips
Key spices
Subtle sweetness when cooked
Substitutes at Japanese supermarkets
Zucchini (substitute, but less sweet)
Pairing
Doenjang Jjigae / Kalguksu
Trivia
[Difference] Western zucchini is watery/bland. Aehobak is closer to a pumpkin, dense and releasing strong natural sweetness when cooked.
Eating tips & etiquette
[Unique Eating] In a fiery Jjigae, biting into this squash provides a 'comforting sweetness', acting as an oasis to neutralize the spice.
Allergen
None