Produce
Zucchini
애호박
Also called hobak, Korean squash, courgette, aehobak
A summer squash — courgette in Britain, hobak or aehobak when the Korean market sells the pale thin local type. Ordinary green zucchini does the same job in stews and pancakes if that is what the shop has.
Origin
A New World squash selected in Italy as zucchini, then adopted globally. Korean aehobak is a related paler fruit grown for a tender skin and a less seedy interior.
Flavour
Mild and slightly sweet, more texture than perfume. Browned, it tastes nuttier. Large seedy fruit tastes watery and a little bitter.
How to use it
Slice into half-moons for doenjang-jjigae, kalguksu and jajangmyeon, adding them late enough that they stay pale and tender, not khaki mush. For pajeon or japchae, cut matchsticks and salt briefly if they are wet, then pat dry so the pancake browns. High heat and a roomy pan will colour them; crowding steams them grey. Small fruit need no peeling. Stuff or roast larger ones after scooping the spongey core. A squeeze of lemon or a spoon of doenjang gives them a reason to be on the plate.
Storage
Fridge, unwashed, a few days. They go rubbery if kept too cold and too long. Do not store cut pieces uncovered — they slime.
Recipes using it
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