Korean Zucchini Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is a Korean zucchini called? ›

Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'.

Be sure to spray or oil the grill well so that the zucchini doesn't stick. Grill the zucchini for like 4 minutes on each side with the lid open. I like to turn the zucchini every two minutes so they have a nice cross hatch. Let the zucchini rest for about 5 or 10 minutes.

Korean zucchini or “aehobak” has a much brighter green color (neon or lime green) and a yellowish flesh. This Korean summer squash also has thinner skin than regular zucchini and a sweeter taste.

Korean zucchini substitute: The preferred zucchini for this Korean side dish is the Korean aehobak. As they are not easy to come by, a regular zucchini will be fine. Vegan version: For a vegan recipe, substitute with a vegan fish sauce such as Ocean's Halo, 24 Vegan Fish Sauce or Au Lac Vegan Fish Sauce.

If you have ever eaten at a Korean restaurant or at a Korean home, you will always be treated to an array of side dishes which Koreans call “Banchan”. Banchan is meant to be shared with those you are eating with and it is eaten at almost every meal in Korea.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

Since zucchini gets mushy and soft when overcooked, my first tip is obvious - reduce the cooking time. Depending on the recipe, this is an easy step to implement.

What do Pakistanis and Indians call zucchini? In Urdu and Hindi, zucchini is called tauri, tori or turai. It's also referred to as ridge gourd, being slightly thinner, with a ridged surface.

What is the fancy name for zucchini? ›

Courgette or Zucchini

English zucchini goes by courgette in England, the French word for the green gourd. The United States inherited the Italian name, and both terms reference the summer squash. Note that the word squash refers to a fruity drink in Britain, and a mature version of the courgette fruit becomes marrow.

Chayote is sometimes compared to a cucumber or zucchini, and it can be eaten raw or cooked, peeled or unpeeled. Its crisp texture makes it an excellent choice for sautés and salads, and its firmness means it's ideal for spiralizing—try it in place of yellow squash in this spiralized summer squash recipe.

The chayote goes by many names: “custard marrow,” “vegetable pear” and “mirliton” — the latter used extensively in Louisiana. Others call it “christophine,” “choko,” “iskut,” “mango squash,” “xuxu” and “machuchu.”