Spicy Canned Silkworm Pupae Stew (Bundaegee Tang)
Spicy Canned Silkworm Pupae Stew (Bundaegee Tang)
Nostalgic and Simple Soju Snack: Easy Recipe for Spicy Bundaegee Tang with Canned Pupae
This hearty and spicy silkworm pupae stew is a nostalgic Korean snack that perfectly complements a glass of soju. Made easily with canned ingredients, it’s a popular choice for solo diners or even for camping trips. Relive those classic flavors with this comforting and deliciously zesty bundaegee tang.
Ingredients- 1 can of silkworm pupae (with liquid)
- 10 fresh perilla leaves
- 2 Korean green chili peppers (cheongyang)
- 1/2 stalk of green onion
- 150ml water
- 100ml reserved silkworm pupae liquid
- 1 Tbsp cooking oil
Seasoning- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp fish sauce (myeolchi aekjeot)
- Pinch of black pepper
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp fish sauce (myeolchi aekjeot)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this delicious bundaegee tang. Wash and get the fresh vegetables ready.
Step 2
Open the can of silkworm pupae. Separate the pupae from the liquid. Don’t discard the liquid; we’ll use it as part of the broth!
Step 3
Slice the perilla leaves into bite-sized pieces. Finely chop the spicy Korean green chili peppers and the green onion. (You can also add sliced onion for extra sweetness if you like.)
Step 4
Heat 1 tablespoon of cooking oil in a pot over medium heat. Add the chopped green onions and sauté until fragrant, creating a flavorful oil base. Once the aroma of the green onions intensifies, add the silkworm pupae and stir-fry for about 30 seconds. This step helps remove any off-putting smell and enhances their nutty flavor.
Step 5
Add 1 tablespoon of gochugaru (Korean chili powder) and stir-fry quickly for about 10 seconds, being careful not to burn it. This step infuses a spicy kick and vibrant color into the stew.
Step 6
Pour in the reserved 100ml of silkworm pupae liquid and 150ml of water. This forms the flavorful broth for your stew. You can adjust the amount of liquid to achieve your desired consistency.
Step 7
Add 1/2 tablespoon of gochujang (Korean chili paste) for depth, 1/2 tablespoon of guk-ganjang (Korean soup soy sauce) for a savory umami base, and 1/2 tablespoon of fish sauce for an extra layer of flavor. Stir well to combine. Bring the mixture to a boil over high heat and let it simmer for about 3 minutes to allow the flavors to meld beautifully.
Step 8
Once the broth is bubbling, add the sliced perilla leaves. Cook just until they begin to wilt. The fresh, aromatic essence of the perilla leaves will beautifully complement the rich broth.
Step 9
Finally, add a pinch of black pepper for a touch of pungency. You can adjust the amount to your preference.
Step 10
Let it simmer for another moment to ensure all the flavors are perfectly integrated. Your nostalgic and spicy bundaegee tang is now complete! Serve it hot for a truly satisfying snack that pairs wonderfully with soju.
