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. Sometimes uncooked raw "baksok" is seasoned to make "saengchae".