Editing Calabash (section)

==== Korea ====
Traditionally in Korea, the inner flesh has been eaten as ''[[namul]]'' vegetable and the outside cut in half to make bowls. Both fresh and dried flesh of ''bak'' is used in [[Korean cuisine]]. Fresh calabash flesh, scraped out, seeded, salted and squeezed to draw out moisture, is called ''baksok''. Scraped and sun-dried calabash flesh, called ''bak-goji'', is usually soaked before being stir-fried. Soaked ''bak-goji'' is often simmered in sauce or stir-fried before being added to ''[[japchae]]'' and [[gimbap]].<ref>{{Cite news|url=http://biz.chosun.com/site/data/html_dir/2016/09/06/2016090601077.html|title=[정재훈의 밥상 공부] 광해군이 먹고 감탄해 벼슬까지 내린 잡채는?|last=Jeong|first=Jaehoon|date=14 September 2016|newspaper=[[ChosunBiz]]|access-date=15 December 2016|language=ko|trans-title=[Jeong Jaehoon's dining table study] What japchae impressed Gwanghaegun so much that he gave it a title of a public official?}}</ref><ref>{{Cite news|url=http://www.idomin.com/news/articleView.html?idxno=376043|title=냄비우동·박고지김밥…"5000원의 행복 맛보러 오세요"|last=김|first=민지|date=14 March 2012|newspaper=Gyeongnam Domin Ilbo|language=ko|trans-title=Naembi udong, bakgoji gimbap... "Come to taste the happiness of 5,000 won}}</ref> Sometimes uncooked raw ''baksok'' is seasoned to make ''[[saengchae]]''.

<gallery>
File:Baknamul(seasoned calabash).jpg|''Bak-[[namul]]'' (seasoned calabash side dish)
</gallery>