Cooking Korean

Squash [Ho-bak]

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I have a confession to make. The Korean squash that I actually wanted to introduce is Ae-Hobak(Baby Squash). The Ae-Hobak is cylinder shape with solid light green colored skin. I have not been able to find this squash in US so,instead, I want to show you the squash you can substitute with. I was very surprised to find this squash is very similar to Korean squash in taste and texture. Even their blossom and leaves look exactly the same and I wonder if they are from the same family.
In Korea, squash is summer vegetable and used in many summer dishes.

When cooked,it tastes slightly sweet and has very delicate soft texture.
Fresh squash has very shiny outer skin with no scar. When cut,inside meat is very dense and there is no empty pocket around the seeds.

Koreans cook this squash in many different ways. We saute,stir fry,steam,stew..,etc. This vegetable is very popular for pan cake ingredient and it is also used as stuffing for dumpling.

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