Korean Zucchini

Korean zucchini, called “AeHoBak” (애호박), is a young, tender summer squash that Korean cooks pick while the fruit is still small and the skin is thin. Unlike the large, dark green Western zucchini, AeHoBak is light green, short, and plump, with a mild, naturally sweet flavor. It is a vining annual that grows quickly in warm weather and keeps producing fruit when it is picked often. AeHoBak is an everyday ingredient in Korean cooking. It is used in DoenJang JjiGae (된장찌개), HoBak Jeon (호박전), and stir-fries, and it is also sliced and dried into HoBak-GoJi (호박고지) for long-term storage.

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■ Scientific Name: Cucurbita moschata

■ Classification: Cucurbitaceae

■ English Name: Korean Zucchini

■ Korean Name: 애호박 (AeHoBak)

■ Origin: Central America

■ Cultivation Condition:

ㅇ Korean zucchini grows best in full sun (6 – 8 hours) and tolerates light shade (4 – 5 hours).
ㅇ It prefers rich, well-drained soil with a pH of 6.0 – 7.0. Amend the soil with aged compost or manure, and loosen it with potting soil.
ㅇ It is a warm-season plant, so sow or transplant outdoors only after all threat of frost has passed and the soil has warmed up. It does not need a cold period to germinate.

■ Physiological Characteristics:

ㅇ It is a vining annual that spreads along the ground or climbs a trellis.
ㅇ The leaves are large, broad, and slightly rough, and the plant produces bright yellow flowers.
ㅇ Male and female flowers grow separately on the same plant. The female flower has a tiny fruit behind the petals.
ㅇ The fruit is light green with thin, tender skin, and it has a mild, sweet, and tender flavor.

■ Sowing and Planting Seedlings:

ㅇ Germination Time: 5 – 10 Days
ㅇ Germination Temperature: 70 – 85˚F / 21 – 29˚C
ㅇ Seed Depth: 1 ” / 2.5 cm
ㅇ Needs Light to Germinate: No (sow under soil)
ㅇ Seed Spacing: 10 – 12 ” / 25 cm – 30 cm
ㅇ Plant Spacing: 24 – 30 ” / 60 cm – 75 cm
ㅇ Row Distance: 48 – 60 ” / 120 cm – 150 cm
ㅇ Maturity Days: 70 Days

■ How to Grow:

❍ When sowing seeds directly into the ground or raised bed:

– Choose a spot that gets full sun and has rich, well-drained soil.
– Make rows 48 – 60 inches apart.
– Sow the seeds 1 inch deep, about 10 – 12 inches apart in the row, and press the soil down gently.
– Once the seeds have germinated (5 – 10 days), thin the seedlings so that plants are 24 – 30 inches apart.

❍ For indoor sowing:

– Sowing indoors is good if you live in a cold climate or a short-summer area. Start the seeds indoors or in a greenhouse 2 – 3 weeks before the last frost, then move them outside after the frost is over.
– Sow the seeds 1 inch deep in individual pots filled with soil. Zucchini does not like its roots disturbed, so avoid crowded trays.
– Keep the soil warm (70 – 85˚F) and moist, and wait for germination. It takes about 5 – 10 days.
– After the frost is over, transplant the seedlings carefully into the garden, leaving 24 – 30 inches of space between plants.

❍ Growing Tips:

– Guide the vines along a trellis, or let them sprawl with plenty of room to spread.
– Young plants: Keep the soil moist but not soggy.
– Mature plants: Water when the top 1 inch of soil is dry.
– It requires about 1 – 2 inches of water per week.
– Good drainage is key to preventing root rot.
– Water at the base of the plant, early in the day, to keep the leaves dry.
– Apply a balanced organic fertilizer every 3 – 4 weeks.
– Yellow leaves: Check for overwatering or hungry soil. Let the topsoil dry slightly and add compost.
– No fruit: Hand-pollinate by dabbing pollen from a male flower onto a female flower (the one with a tiny fruit behind the petals).
– Powdery mildew: Water at the base, improve airflow, and remove affected leaves.
– Pests: Hand-pick squash bugs, and spray aphids off with water or an insecticidal soap.
– Vine borers: Watch for sawdust-like frass near the base of the stem.

■ Planting Time:

❍ Sow after the last frost, when the soil has warmed up.
❍ Short seasons: Start indoors 2 – 3 weeks before the last frost.

■ Harvest:

– Harvesting is usually possible about 70 days after sowing.
– Pick the young fruits when they are about 6 inches long and the skin is still tender.
– Cut the fruit with a sharp knife, leaving a short stem.
– Pick often. Frequent picking keeps the vines producing new fruits.

■ Use:

❍ Stir-fries, HoBak Jeon, Stews, Side-dishes, Soup, Etc.
❍ AeHoBak is sliced into DoenJang JjiGae (된장찌개) and other stews because it stays tender and soaks up the flavor of the broth.
❍ It is dipped in flour and egg and pan-fried as HoBak Jeon (호박전), or quickly stir-fried with salt, garlic, or salted shrimp.
❍ It is also sliced into ¼ inch thick rounds and dried completely to make HoBak-GoJi (호박고지), which can be stored for a long time and rehydrated for stews and side dishes.

■ Kitchen & Storage:

❍ Refrigerate: Store unwashed fruits in a breathable bag in the fridge (up to 1 week).
❍ Dry: Slice into ¼ inch thick rounds and dry completely into HoBak-GoJi (호박고지) for long-term storage.
❍ Enjoy: Slice for DoenJang JjiGae (된장찌개), HoBak Jeon (호박전), or quick stir-fries.

■ Tips:

❍ To enjoy fresh AeHoBak, choose fruits that are firm, glossy, and evenly light green with no soft spots.
❍ Small, young fruits have thinner skin and fewer seeds, so they are more tender than large, overgrown ones.
❍ Wash just before cooking, not before storing, to keep the fruit from spoiling quickly.