[4] Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh.

Fresh aehobak can be pan-fried, either julienned in batter into buchimgae or sliced and egg-washed as jeon.

Sometimes, aehobak features as the main ingredient in stew dishes such as jijimi and mureum.

It is soaked before cooking, then usually stir-fried to make a bokkeum or namul.

[citation needed] The squash is also used in royal court dishes such as seon, and more recently in wolgwa-chae, replacing the Oriental pickling melon.