What does it taste like?
Mild and gently sweet.
Vegetables
애호박
Common aliases
zucchini · courgette · korean zucchini · summer squash
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Mild and gently sweet.
Slice into stews, pancakes, and sautés.
Choose small, firm squash.
Refrigerate dry and uncut.
Yellow summer squash is close.

A savory seafood stew with blue crab, clams, radish, zucchini, bean sprouts, and a lightly seasoned anchovy-kelp broth.
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A spicy stew of ham, zucchini, tofu, enoki mushrooms, kimchi, and chili pepper simmered in kelp broth and finished with fresh crown daisy.
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A colorful bibimbap topped with vegetables, snails, shredded egg garnish, baby greens, edible flowers, and finely shredded dried pollock.
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Buckwheat noodles served in a creamy tofu-soy milk broth with stir-fried mushrooms, zucchini, onion, and colorful chilies.
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Hand-cut noodles served in a rich perilla seed broth made with dried shrimp, anchovies, kelp, radish, onion, and garlic.
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A savory doenjang soup with young napa cabbage, dried shrimp, tofu, vegetables, and a flavorful radish, anchovy, and kelp broth.
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Tender zucchini stir-fried with dried shrimp, garlic, vegetables, perilla oil, and nutty ground perilla seeds.
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An earthy soybean paste stew with tofu, zucchini, potato, and onion in anchovy broth.

A colorful bowl of rice topped with individually seasoned vegetables, an egg, and gochujang for mixing at the table.