Korean Stir-fried Silkworm Pupae
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Canned silkworm pupae are rinsed, drained and stir-fried until soy sauce and chili flakes cook down into a thin glaze on the outside.
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In Korea this is a drinking snack, and the firm yet slightly yielding bite sets it apart from fish cake or tofu.
Ingredients
Instructions
- 1
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
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
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
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
Add 1 tablespoon soy sauce and 1 teaspoon gochugaru (Korean red pepper 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
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.
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