Korean Stir-fried Silkworm Pupae
Beondegi-bokkeum starts with canned silkworm pupae, drained, rinsed, and stir-fried in oil with garlic, soy sauce, and gochugaru over medium heat. As the moisture evaporates, the pupae develop a light crust while the soy sauce creates a glossy, salty glaze across their surface. Sliced cheongyang chili and scallion go in at the end, layering sharp heat and allium fragrance over the pupae's earthy, nutty base flavor.
Adjust Servings
Instructions
- 1
Drain and lightly rinse the canned silkworm pupae.
- 2
Heat oil and stir-fry garlic and scallion until fragrant.
- 3
Add pupae and stir-fry over medium heat for 3 minutes.
- 4
Season with soy sauce and chili flakes, then add sliced hot chili.
- 5
Cook 1-2 more minutes until glossy, then turn off heat.
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