Korean Silkworm Pupae Broth
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Canned silkworm pupae are drained and rinsed rather than heated in the can liquid, then simmered in fresh water.
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By the time chili flakes and cheongyang pepper turn the broth red, the pupae's strong smell has mellowed, and the heat depends on how many chili seeds stay in. It goes to the table steaming, as a drinking snack.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add 1 tablespoon of Korean soup soy sauce (guk-ganjang), 1 teaspoon of minced garlic, and 1 teaspoon of gochugaru (Korean red pepper flakes). Stir from the bottom until the seasoning disperses without lumps.
- 5
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.
- 6
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.
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