Ingredients with Measurements:
- 1 cup of beondegi (silkworm pupae)
- 1 tablespoon of vegetable oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of minced garlic
- 1 teaspoon of sesame oil
- 1 teaspoon of sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Rinse the beondegi in cold water and drain well.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the beondegi to the wok and stir-fry for 2-3 minutes until lightly browned.
4. In a small bowl, mix together the gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and sesame seeds.
5. Pour the sauce over the beondegi and stir-fry for an additional 2-3 minutes until the sauce has thickened and the beondegi is fully coated.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 5-6 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 11g
- Protein: 7g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Red pepper flakes can be used instead of gochujang.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use different types of chili paste for a different level of spiciness.
- Add chopped scallions or cilantro for garnish.
Tips and tricks:
- Beondegi can be found in Korean or Asian grocery stores.
- Beondegi can be eaten as a snack or as a side dish.
- Beondegi has a nutty and earthy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a small bowl or plate.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled radish
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the beondegi is too dry, add a little more oil to the wok.
Food safety advice:
- Make sure to rinse the beondegi thoroughly before cooking.
- Always cook beondegi to an internal temperature of 165°F.
Food history:
- Beondegi is a popular snack in Korea and is often sold by street vendors.
Flavor profiles:
- Spicy, nutty, and earthy.
Serving suggestions:
- Serve as a snack or as a side dish.
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Region: Korean