Korean Silkworm Pupae Broth
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Beondegi-tang simmers canned silkworm pupae in a broth seasoned with soup soy sauce, gochugaru, and minced garlic, a staple street food soup served at Korean pojangmacha stalls.
Read more
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 must be served piping hot to keep the aromatics lively. It is a classic pairing with soju or makgeolli, and while the chili level can be adjusted to taste, the soy sauce quantity should stay fixed to temper the pupae's distinctive aroma.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 280 g canned silkworm pupae in a strainer and rinse lightly under cold water.
Do not soak them, which can dull the flavor, then drain well so the broth stays clean instead of cloudy.
- 2Prep
Slice 1 green onion and 1 hot green chili into thin rounds before heating the pot.
If the chili has many seeds, leave only the amount you want because the heat will spread quickly in the broth.
- 3Finish
Put the drained pupae and 500 ml water in a pot and heat over high heat.
When the liquid starts boiling, skim off the foam on the surface so the finished broth tastes cleaner.
- 4Season
Add 1 tablespoon of soup soy sauce, 1 teaspoon of minced garlic, and 1 teaspoon of red pepper flakes.
Stir from the bottom until the seasoning disperses without lumps.
- 5Control
Add the sliced green onion and hot green chili, then reduce to medium heat and simmer for 8 minutes.
The broth should turn reddish, smell less sharp, and taste more rounded from the pupae.
- 6Finish
Taste the broth at the end and, if it seems weak, simmer only a little longer to concentrate it rather than adding extra soy sauce.
Transfer to a ttukbaegi or bowl and serve steaming hot immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beondegi-tang utilizes canning liquid and gochugaru to deepen the savory umami of the broth.
- Finish cue
- Taste the broth at the end and, if it seems weak, simmer only a little longer to concentrate it rather than adding extra soy sauce.
- Avoid this
- Do not soak them, which can dull the flavor, then drain well so the broth stays clean instead of cloudy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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