Salad > Korean Salads

Beondegi and Vegetable Salad Recipe

Ingredients with Measurements:
- 1 can of beondegi (silkworm pupae)
- 2 cups of mixed greens (spinach, lettuce, arugula)
- 1 cup of cherry tomatoes
- 1 cup of sliced cucumbers
- 1/2 cup of sliced red onions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint leaves
- 1/4 cup of chopped basil leaves
- 1/4 cup of roasted peanuts
- Salt and pepper to taste

Special Equipment Needed:
- None

Step-by-Step Instructions:
1. Rinse the beondegi under cold water and drain.
2. In a large mixing bowl, combine the mixed greens, cherry tomatoes, sliced cucumbers, and sliced red onions.
3. Add the beondegi to the mixing bowl and toss everything together.
4. Sprinkle salt and pepper to taste.
5. Add the chopped cilantro, mint leaves, and basil leaves to the mixing bowl and toss everything together.
6. Transfer the salad to a serving plate.
7. Sprinkle the roasted peanuts on top of the salad.
8. Serve and enjoy!


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 10g
- Protein: 7g

Substitutions for ingredients:
- Beondegi can be substituted with boiled edamame or roasted chickpeas.
- Mixed greens can be substituted with any leafy greens of your choice.
- Cherry tomatoes can be substituted with sliced bell peppers or radishes.
- Roasted peanuts can be substituted with any nuts or seeds of your choice.

Variations:
- Add sliced avocado for extra creaminess.
- Use a different type of herb, such as parsley or dill, for a different flavor profile.
- Add sliced grilled chicken or tofu for extra protein.

Tips and Tricks:
- Beondegi can be found in Korean grocery stores or online.
- If you're not used to the taste of beondegi, start with a small amount and gradually increase the amount as you get used to it.
- To make the salad more filling, add cooked quinoa or brown rice.

Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
- This salad is best served cold and does not need to be reheated.

Presentation Ideas:
- Serve the salad on a large platter for a family-style meal.
- Garnish with extra herbs or peanuts for a pop of color.

Garnishes:
- Chopped herbs or peanuts

Pairings:
- This salad pairs well with grilled meats or fish.

Suggested Side Dishes:
- Steamed rice or crusty bread

Troubleshooting Advice:
- If you can't find beondegi, substitute with another protein of your choice.
- If the salad is too bland, add more salt and pepper to taste.

Food Safety Advice:
- Make sure to rinse the beondegi thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 2 days.

Food History:
- Beondegi is a popular snack in Korea and is often sold by street vendors.

Flavor Profiles:
- This salad has a fresh and herbaceous flavor with a nutty crunch from the roasted peanuts.

Serving Suggestions:
- Serve this salad as a light lunch or as a side dish for a Korean-inspired meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Savory, Tangy, Spicy, Fresh, Nutty