Korean zucchini

Aehobak is the immature fruit of an East Asian summer squash. Although it looks like Western zucchini (Cucurbita pepo), it belongs to a different species, Cucurbita moschata, the group the Encyclopedia of Korean Culture calls the "Eastern" type of squash. Compared with zucchini, it has a thinner, smoother skin and more delicate flesh. Named cultivars include Seoul-madi, Bulam-sacheol and Miso.

Squashes originated in the Americas, and when exactly they reached Korea is unclear; they first appear in written records during the Joseon dynasty. The Korean word hobak covers the whole family, from these tender young fruits to the large, mature pumpkins used for porridge and rice cakes.

Young squash is a warm-season crop, harvested from late spring through autumn. In Korean markets aehobak is commonly sold wrapped in a snug plastic sleeve that it grows into on the vine, keeping each fruit uniform in shape.

In the kitchen it is sliced, coated in flour and egg, and pan-fried as hobak-jeon; sautéed as namul, often seasoned with salted shrimp; and simmered in stews such as doenjang-jjigae. Strips can also be sun-dried as hobak-goji and later rehydrated and stir-fried, a traditional way of keeping summer squash for winter.

• Light vegetable: Raw aehobak is about 93% water, with roughly 22 kcal per 100 g (Korean Food Composition Table).
• Gentle on the menu: Its mild flavor and soft texture make it an easy vegetable to add to soups, stews and pancakes.
• Pan-fried form: Hobak-jeon is cooked in oil and coated in flour and egg, which adds fat and calories compared with steamed or sautéed squash.