Korean Silkworm Larvae Stir-Fry

Ingredients

• 200g (7 oz) beondegi (silkworm larvae) 200g (7 oz) beondegi (silkworm larvae)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the beondegi under cold water and drain well.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium heat.
3. 3.
   Add the onion, carrot, and bell pepper to the skillet and stir-fry for 2-3 minutes until slightly softened.
4. 4.
   Add the beondegi and minced garlic to the skillet and continue to stir-fry for another 3-4 minutes.
5. 5.
   In a small bowl, mix together the soy sauce, gochujang, sesame oil, sesame seeds, salt, and pepper.
6. 6.
   Pour the sauce over the stir-fried beondegi and vegetables. Stir well to coat everything evenly.
7. 7.
   Cook for an additional 2-3 minutes until the beondegi is heated through and the flavors are well combined.
8. 8.
   Remove from heat and transfer to a serving dish.
9. 9.
   Garnish with additional sesame seeds or green onions if desired.
10. 10.
    Serve hot as a side dish or snack.

Treat your ingredients with care...

• Beondegi — Ensure that the beondegi is properly rinsed and drained before cooking to remove any excess moisture. This will help achieve a better texture and prevent the larvae from becoming too soft.

Tips & Tricks

• If you cannot find beondegi, you can substitute it with other protein sources such as shrimp or tofu for a similar stir-fry experience.
• Adjust the amount of gochujang according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.
• Serve the Silkworm Larvae Stir-Fry with steamed rice or as a filling for lettuce wraps for a complete meal.
• Experiment with different vegetables such as mushrooms or zucchini to add variety to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Silkworm Larvae Stir-Fry hot as a side dish or as a snack. It pairs well with steamed rice and can also be enjoyed as a filling for lettuce wraps. Garnish with additional sesame seeds or green onions for added freshness and visual appeal.

Presentation advice

To enhance the presentation of the Silkworm Larvae Stir-Fry, arrange the stir-fried beondegi and vegetables neatly on a serving dish. Sprinkle some sesame seeds and finely chopped green onions on top for a pop of color. Serve it alongside other Korean dishes to create a visually appealing and flavorful spread.