Korean Stir-fried Silkworm Pupae

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Beondegi-bokkeum starts with canned silkworm pupae, drained and rinsed, then 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. Adding a tablespoon of cheongju (rice wine) during cooking significantly reduces the tinned odor that some find off-putting. Substituting oyster sauce for part of the soy sauce deepens the umami, and a small knob of butter stirred in at the finish adds a rich, rounded quality. The firm yet slightly yielding texture of the pupae sets this drinking snack apart from standard bar-food staples like eomuk or dubu.

Ingredients (2 servings)

Ingredient	Amount	Unit
canned silkworm pupae	280	g
cooking oil	1	tbsp
minced garlic	1	tbsp
red chili flakes	1	tsp
soy sauce	1	tbsp
hot green chili	1	ea
scallion	0.5	ea

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Drain 280 g canned silkworm pupae in a strainer, then rinse them lightly under cold water.

Let them sit for about 5 minutes so excess water drains off and the oil does not splatter in the pan.
2

Prep

Slice 1 hot green chili on the diagonal and cut 0.5 scallion thinly.

Keep them separate from the garlic because they go in near the end, preserving their sharp heat and fresh scallion aroma.
3

Control

Add 1 tablespoon cooking oil and 1 tablespoon minced garlic to a pan, then set it over medium heat.

Stir for about 30 seconds, just until the garlic edges turn lightly golden without browning deeply.
4

Control

Add the drained silkworm pupae and cook over medium heat for 3 minutes.

Stir until no liquid pools on the pan and the surfaces look dry.
5

Control

Add 1 tablespoon soy sauce and 1 teaspoon red chili flakes, then toss quickly to coat every piece.

Cook for about 1 minute, scraping the pan so the seasoning reduces to a gloss without burning.
6

Finish

Add the sliced hot green chili and scallion, then stir fry for only 30 seconds to 1 minute.

Serve as soon as the pupae look glossy and firm but before they turn hard from overcooking.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soy sauce creates a glossy, crisp finish on the surface of Beondegi-bokkeum stir-fried pupae.
Finish cue: Serve as soon as the pupae look glossy and firm but before they turn hard from overcooking.
Avoid this: Overcooking can make the texture tough.
Substitution: Substituting oyster sauce for part of the soy sauce deepens the umami, and a small knob of butter stirred in at the finish adds a rich, rounded quality.