- Type
- Gourds & Squash
- Difficulty
- Easy
- Season
- Summer
- Sowing
- Transplant
Korean Zucchini (Aehobak)
Cucurbita moschata
Tender summer squash, rich in beta-carotene and water
Aehobak is a distinctly Korean summer vegetable: a pumpkin (squash) harvested young and immature, so unlike the firm, mature winter pumpkin it stays high in moisture and tender. That softness makes it a kitchen workhorse, equally at home in jeon (pan-fried fritters), stews, and namul (seasoned vegetable sides). It carries beta-carotene and vitamin C while staying low in calories, so it's easy on the diet. For the deeper beta-carotene content and medicinal qualities of the fully mature pumpkin, see the pumpkin entry.
Year-Round Calendar
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How to grow
- Light
- Somewhere sunny
- Soil and depth
- 30cm deep or more. It takes up room
- Spacing
- 80cm or more
- Watering
- Plenty
- Feeding
- Every two or three weeks
- Harvest
- At about 20cm, while a fingernail still marks it
What makes the difference. Dust a morning female flower with pollen from a male and the fruit sets for certain. On a balcony with no bees this is essential
Common problems
- Powdery mildew You will see White leaves What to do Strip lower leaves for airflow
- Fruit fly You will see Small fruit yellows and drops What to do Bagging the young fruit settles it
This page describes how a crop is grown and used. It does not claim health effects for any food, nor is it intended to prevent or treat disease. Component and study notes are references only and do not mean the same result occurs in people. Consult a medical professional about health concerns.
Health Benefits
A squash variety — shared evidence base. Aehobak is the young, immature fruit of the pumpkin/squash plant (Cucurbita), so it shares its nutritional profile and health evidence with mature pumpkin. For detailed components, benefits, and the academic research behind them, see the pumpkin entry.
Nutrition
- Beta-carotene (Provitamin A) — Antioxidant; eye health
- Water and dietary fiber (Immature fruit) — Low-calorie; aids digestion
Pairings
○ Salted shrimp (aehobak-bokkeum) — Stir-fried aehobak seasoned with saeujeot (salted fermented shrimp) is a classic side dish, with the shrimp bringing out its savory depth.
○ Doenjang (doenjang-jjigae) — Added to doenjang-jjigae, a fermented soybean-paste stew, the squash releases a gentle, subtle sweetness.
○ Pan-fried (hobak-jeon) — Sliced thin and pan-fried into hobak-jeon, it becomes a soft, lightly sweet fritter.
Source: Rural Development Administration (Nongsaro)