Scraped and sun-dried calabash flesh, called "bak-goji", is usually soaked before being stir-fried makes a good addition to "japchae" and gimbap.
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 added to "japchae" and gimbap.