Beondegi (Korean: 번데기), literally "pupa", is a Korean insect-based street food made with silkworm pupae.[1] The boiled or steamed snack food is served in paper cups with toothpick skewers.[2][3] Its aroma has been described as "nutty, shrimp-like, and a bit like canned corn" and the canned-type smells very much "like tire rubber", while the texture is firm and chewy.[4] Beondegi is also served in soup form as beondegi-tang. This soup is flavoured with soy sauce, chili, garlic, green onions and red pepper powder. It is typically served as an anju (food consumed with alcohol) at pubs.[4] Canned beondegi and beondegi-tang can also be found in supermarkets and convenience stores.[3][4]
 Beondegi in a cup, with toothpicks as utensils | |
| Course | Street food |
|---|---|
| Associated cuisine | Korean cuisine |
| Main ingredients | Silkworm pupae |
| Similar dishes | Nhộng tằm |
| Korean name | |
| Hangul | 번데기 |
| RR | beondegi |
| MR | pŏndegi |
| IPA | pʌn.de.ɡi |
Although sericulture in Korea dates back 4,000 years, consumption of silkworm pupae—a byproduct of extracting the raw silk fiber from the cocoon—is a relatively recent addition to Korean cuisine. While silkworm pupae were consumed in silk-farming villages at least as far back as the 1920s, widespread consumption in South Korea began after the Korean War.[4] After the war, the government heavily promoted raw silk production as an export industry with low technological or capital barriers to entry, and leftover pupae served as a partial remedy to the widespread poverty and food insecurity of the time.[4]
By the 1970s, the overflow of the byproduct provided a cheap source of protein before economic growth allowed broader access to meat supply.[4][5]
Silkworm pupae are a nutrient-dense food, containing approximately 55–60% protein by dry weight, along with significant levels of unsaturated fatty acids, iron, zinc, and B vitamins. They provide a high-quality protein source comparable to beef or fish, making them a valuable dietary component in contexts of food insecurity.[6]
References
edit- ↑ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 173. ISBN 978-1-86189-348-2.
- ↑ Kraig, Bruce; Sen, Colleen Taylor, eds. (2013). Street Food around the World: An Encyclopedia of Food and Culture. Santa Barbara, CA: ABC-CLIO. p. 320. ISBN 978-1-59884-954-7.
- 1 2 "Beondegi | Traditional Insect Dish From South Korea | TasteAtlas". www.tasteatlas.com. Retrieved 2022-08-24.
- 1 2 3 4 5 6 "Salty Silkworm Pupae Are the One Street Food You Shouldn't Miss in South Korea". Matador Network. Retrieved 2022-08-24.
- ↑ 김미혜. 번데기. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 17 April 2025.
- ↑ Olenici, Nicolai; Duduman, Mihai-Leonard; Popa, Ionel; Isaia, Gabriela; Paraschiv, Marius (2022-07-12). "Geographical Distribution of Three Forest Invasive Beetle Species in Romania". Insects. 13 (7): 621. doi:10.3390/insects13070621. ISSN 2075-4450. PMC 9316972. PMID 35886797.
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