Korean Silkworm Pupae Broth
Beondegi-tang simmers canned silkworm pupae in a broth seasoned with soup soy sauce, gochugaru, and minced garlic. Sliced green onion and hot green chili cook alongside for eight minutes, letting the chili heat infuse the liquid while the pupae release a deep, earthy umami into every spoonful. Adding a splash of the canning liquid intensifies the savory depth, and the soup is best served piping hot so the aromatics stay lively.
Adjust Servings
Instructions
- 1
Drain and quickly rinse the silkworm pupae.
- 2
Add water and pupae to a pot and bring to a boil.
- 3
Season with soup soy sauce, minced garlic, and gochugaru.
- 4
Add sliced green onion and chili, then simmer for 8 minutes.
- 5
Adjust seasoning and serve piping hot.
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