Beondegi

Beondegi (Korean Boiled & Seasoned Silkworm Pupae)

A classic Korean street snack of simmered silkworm pupae tossed in a savory-sweet gochujang sauce and finished with sesame. Sold by the cup from carts at Gwangjang Market and other night markets, it is deeply umami, chewy, and rich in protein.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4 snack portions

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) boiled silkworm pupae (beondegi), fresh or frozen, already blanched by the vendor; do not use raw/unprocessed pupae
• •1.5 L (6 cups) water, for simmering
• •15 g (1 tbsp) gochugaru (Korean red chile flakes), adjust to heat preference
• •30 g (2 tbsp) gochujang (fermented chile paste)
• •20 ml (1¼ tbsp) soy sauce, Korean guk-ganjang or regular; do not use dark/Chinese-style
• •6 g (2 cloves) garlic, minced
• •40 g (about ¼ small onion) onion, grated, grated on a microplane so it melts into the sauce
• •10 g (2 tsp) sugar, or corn syrup (jocheong) for a glossier street-style finish
• •15 ml (1 tbsp) toasted sesame oil, finish only, added off the heat
• •4 g (1 tsp) toasted sesame seeds
• •2 g (¼ tsp) fine salt, plus more for the simmer water
• •0.5 g (¼ tsp) ground black pepper
• •15 g (1 scallion) scallion, thinly sliced, optional garnish

Steps

1. 1 If the pupae are frozen, transfer them to a colander and rinse under cold running water until thawed and any ice glaze is gone; drain well. If using fresh, simply rinse and drain.
2. 2 Bring 1.5 L (6 cups) water and 2 g (¼ tsp) salt to a boil in a wide pot. Add the pupae, return to a boil, then reduce the heat and simmer gently, uncovered, for 20–25 minutes. The pupae are done when they are tender when pierced with a toothpick and the interior is opaque and pale ivory with no translucent or grayish areas; this is the key doneness cue for food safety and texture. Skim any foam that rises.
3. 3 Drain the pupae in a colander and shake off excess water. Let them rest 2–3 minutes so they are not waterlogged before saucing.
4. 4 While the pupae simmer, make the sauce: in a small bowl, whisk together gochugaru, gochujang, soy sauce, minced garlic, grated onion, and sugar until smooth and pourable; loosen with 10–15 ml (2–3 tsp) water if needed.
5. 5 Heat a wide skillet or wok over medium heat. Add the drained pupae and stir-fry 1–2 minutes to drive off surface moisture (no oil needed; they contain enough fat).
6. 6 Pour the sauce over the pupae and toss continuously for 1–2 minutes, until every pupa is coated and the sauce has reduced to a glossy, slightly thickened glaze that clings without pooling in the pan.
7. 7 Remove from the heat. Add the toasted sesame oil and toss once more so it coats the pupae without scorching.
8. 8 Transfer to small paper cups or a serving plate. Top with toasted sesame seeds, a grind of black pepper, and sliced scallion if using. Serve immediately while hot, with toothpicks or short wooden skewers for eating.
9. 9 Safety note: only use pupae sold already boiled or blanched by a trusted vendor (street carts, markets, or Korean grocers). Raw silkworm pupae can carry pathogens and must be thoroughly cooked; the simmer step above brings the interior to a safe, fully opaque doneness. Discard any pupae that smell off, are broken, or remain translucent after simmering.