Aehobak
Aehobak after rain
Species	Cucurbita moschata
Cultivar	Seoulmadi Bulam-sacheol Miso
Origin	Korea

Aehobak (Korean: 애호박), 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 aehobak 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]

In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into buchimgae or sliced and egg-washed as jeon. It is often made into namul-banchan (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as jijimi and mureum. Dried aehobak, called hobak-goji, 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 bokkeum or namul.^{[citation needed]}

The squash is also used in royal court dishes such as seon, and more recently in wolgwa-chae, replacing the Oriental pickling melon.^{[citation needed]}

• 
  Sliced aehobak
• 
  Hobak-goji (dried aehobak)
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  Aehobak-namul (stir-fried aehobak)
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  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)

• Oriental pickling melon – Group of nonsweet melon cultivars
• Straightneck squash – Type of summer squash that is usually yellow-colored
• Tromboncino – Cultivar of Cucurbita moschata.
• Zucchini – Edible summer squash