Ingredients with Measurements:
- 1 can of beondegi (silkworm pupae)
- 6 strips of bacon
- 6 lettuce leaves
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of rice vinegar
- 1/4 teaspoon of black pepper
Special equipment needed:
- Skewers
Step-by-step instructions:
1. Drain the can of beondegi and rinse with cold water. Set aside.
2. In a small bowl, mix together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper to make the marinade.
3. Add the beondegi to the marinade and let it sit for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Cut each strip of bacon in half.
6. Take a lettuce leaf and wrap a piece of bacon around it.
7. Skewer a few pieces of marinated beondegi onto the bacon-wrapped lettuce.
8. Repeat until all the ingredients are used up.
9. Place the skewers on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy.
10. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
6 wraps
Nutritional information:
Calories: 125
Fat: 7g
Protein: 9g
Carbohydrates: 8g
Fiber: 1g
Sugar: 6g
Sodium: 640mg
Substitutions for ingredients:
- Instead of beondegi, you can use cooked shrimp or chicken.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of lettuce, you can use spinach or kale.
Variations:
- Add sliced scallions or chopped peanuts for extra flavor.
- Use different types of marinades, such as teriyaki or barbecue sauce.
- Wrap the beondegi and bacon in rice paper to make spring rolls.
Tips and tricks:
- Beondegi can be found in Korean grocery stores or online.
- Make sure to rinse the beondegi thoroughly before using.
- Soak the skewers in water for 30 minutes before using to prevent them from burning in the oven.
- If you don't have skewers, you can use toothpicks instead.
Storage instructions:
Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the wraps in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the wraps on a platter and garnish with sliced scallions or chopped peanuts.
Garnishes:
Sliced scallions or chopped peanuts.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
Steamed rice, noodles, or stir-fried vegetables.
Troubleshooting advice:
- If the bacon is not crispy enough, broil the wraps for a few minutes at the end of cooking.
- If the beondegi is too salty, rinse it again before using.
Food safety advice:
Make sure to cook the bacon and beondegi to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Beondegi is a popular street food in Korea, often served as a snack or drinking food.
Flavor profiles:
Savory, salty, sweet, and umami.
Serving suggestions:
Serve the wraps as an appetizer or snack.
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Region: Korean