Bundaegi - Silkworm Pupae Snack

Bundaegi Crisps

I'd like to introduce you to bundaegi, a snack sold from stands in Korea. It is also eaten in China and South Asia (Vietnam) from what I've heard, although they use bigger ones that are crunchy on the outside and soft and chewy inside as they are deep fried:) The Korean ones are seasoned with soya sauce and sugar, and steamed or boiled. Hmm what does it taste like you ask? Well it is a mix of chicken and dried shrimp/crab. This depends on how you eat it too. My recipe will taste like dried shrimp/crab, but boiled bundaegi tastes a bit burnt.

Bundaegi in a can

Bundaegi can - sorry it is upside down, the opening is at the bottom for some reason

I prefer mine slightly fried than boiled, as the outside (shell) is easier to eat. I buy bundaegi in a can ($1.29, quite cheap), drain the excess juice, and stir fry in a pan with a little canola oil until crunchy. Careful of oil splatters! You can add seasoning like gochujang (red pepper paste), garlic or green onions.

Bundaegi crisps - Silkworm pupae Crisps

(oil free!)

Ingredients:
- Can of bundaegi
- Dried seasoning (salt, chili powder, sugar, garlic powder, etc). I use Nanami togarashi (7 spices mix for japanese udon). Its ingredients include chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.

Nanami Togarashi

• Drain bundaegi from the water in the can. Add seasoning to the bundaegi to your taste and mix well.
• Roast bundaegi in your oven at 350°c for 30 minutes until dried and crispy
• Serve with very cold soju! Or any other cold alcohol!

Well this is not authentic Korean, but still quite good :)

Dare to try?