Silkworm Pupae (Beondegi)

What it is

The boiled/steamed pupae of silkworms — a popular Korean street snack, sold steaming from carts and canned in markets.

How it's made / prepared — The pupae left over from silk reeling are boiled or steamed with seasoning until tender, often sold hot in paper cups.

Flavor profile

Earthy, nutty, savory, with a soft-then-juicy interior and a distinct strong aroma that's polarizing even within Korea; meaty-mineral.

How it functions in cooking — A standalone snack eaten by the cupful; also canned. Functions as a protein snack rather than an ingredient.

Regional variations

A byproduct of East Asian sericulture (silk farming), so eaten in parts of China and elsewhere too; Korea is where beondegi is most iconic.

Cultural & historical context

A frugal, nose-to-tail use of the silk industry's byproduct that became a nostalgic street food for generations of Koreans.

Reference notes

Tags: `insect`, `silkworm-pupae`, `boiled`, `korean`, `street-food`. Related: beondegi, chapulines. Cuisine: Korean. Links → Sericulture, Korean Street Food.