Tangaek — Decoctions · Vegetables
甛瓠 Bottle gourd
Related Crop · Bottle gourd →
Cheomho is the sweet-fleshed kind of bottle gourd, the same bak that appears in the crop guide. The Donguibogam writes its name in Korean as 'dan bak' and says people made an everyday vegetable dish of it. The flesh is still pared into strips and dried as bakgoji.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2
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性冷, 味甘, 無毒一云微毒.
Its nature is cold and its taste sweet; it is non-toxic, though one account calls it slightly toxic.
HomiclubCheomho is the sweet-tasting sort of bottle gourd. The gourd is an annual vine whose white flowers open on summer nights; the young fruit is sliced and dried as bakgoji, while the mature shell is hollowed out into a dipper.
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通利水道, 除煩止渴. 治心熱, 利小腸, 潤心肺, 治石淋.
It frees the waterways, removes vexation, and quenches thirst. It treats heart heat (心熱), benefits the small intestine, moistens the heart and lung, and treats seongnim (石淋, stony strangury).
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瓠之味甘者, 人常作菜茹食之. 《本草》
The sweet-tasting sort of gourd is what people regularly make into a vegetable dish and eat. 《Boncho (本草)》
Related Crop
Bottle gourd →
Vegetables — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub