12.210 Aehobak Bokkeum

Cycle 12 – Cycle 210

3 (Tue) August 2021

Aehobak Bokkeum

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Aehobak Bokkeum is a Korean dish. Aehobak is sliced into thin wedges, stir-fried in canola + sesame oil with sliced onions + minced garlic, seasoned with fermented shrimp + Yeondu + gochugaru + ground black pepper + sugar.  The banchan can be eaten on its own or as a component in bibimbab.

Aehobak are typically more cylindrical (see for example 4.084 Taste Test: A v Z), which are easier to slice.  These globular ones were acquired as a gift from a restaurant in the countryside, presumably homegrown, so I don’t know if the squash can be found like this at retail.  With a much higher flesh to skin ratio, the dish turned out much juicer and sweeter.

Extremely pungent, just about 1 tablespoon is enough – a little goes a long way.

The key ingredient is saeu jeotgal (fermented shrimp), which provides a distinctive brininess to the overall flavor.

(See also BOOZE)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

Leave a Reply