Cycle 12 – Cycle 210
3 (Tue) August 2021
-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.
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)