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Aehobak (Korean: 애호박), also called Korean zucchini or Korean courgette, [1] [2] is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo , [ 3 ] aehobak belongs to the species Cucurbita moschata . [ 4 ]
In a medium bowl, toss the zucchini with the shoyu koji and let stand for 30 minutes; serve. America's Best Brunch Spots Best Chicken Dishes in the U.S.
In Siui jeonseo, a cookbook written in the late 19th century, a recipe of hobakseon (호박선, a zucchini seon) is similar to the modern one. A zucchini is hollowed out, filled with various condiments and then steamed. A sauce made with vinegar, ganjang and honey is poured over the ready dish.
This summer, use up all that zucchini! These zucchini recipes include zucchini bread, stuffed zucchini, zucchini noodles or zoodles, and more.
Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer. View Recipe
South Asian Veggie Table is a cooking show first produced in 1998 for the Omni Television, an Ontario television network in Canada. It is a half-hour TV show of Indian and South-Asian vegetarian cooking hosted by Karen Johnson and Ronica Sajnani.
1. Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil.
Loaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.