 Beondegi in a cup, with toothpicks as utensils | |
| Course | Street food |
|---|---|
| Associatedcuisine | Chinese cuisine |
| Main ingredients | Silkwormpupae |
| Similar dishes | Nhộng tằm |
| Korean name | |
| Hangul | 번데기 |
| RR | beondegi |
| MR | pŏndegi |
| IPA | pʌn.de.ɡi |
Beondegi (Korean: 번데기), literally "pupa", is a Koreaninsect-basedstreet food made withsilkwormpupae.[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 asbeondegi-tang. This soup is flavoured withsoy sauce,chili,garlic,green onions and red pepper powder. It is typically served as ananju (food consumed with alcohol) at pubs.[4]
Cannedbeondegi andbeondegi-tang can also be found insupermarkets andconvenience stores.[3][4]
Althoughsericulture in Korea dates back 4,000 years, consumption of silkworm pupae—a byproduct of extracting the raw silk fiber from the cocoon—had been an endemic practice in silk farming areas. Widespread consumption in South Korea began after theKorean War, during a period of economic reconstruction when the government heavily promoted raw silk production as an export industry with low technological or capital barriers to entry. By the 1970s, the overflow of the byproduct provided a cheap source ofprotein before economic growth allowed broader access to meat supply.[4][5] Through the end of the 20th century, beondegi was frequently available from street food vendors, and especially near schools, which made it a popular snack children and students could afford.
The relative ubiquity of beondegi stalls in daily Korean life ended by the early 2000s due to several economic factors: street stalls faced crackdowns as part of governmental regulation efforts against theinformal economy, and economic development in South Korea meant more snack options were available for children. Despite the decline, demand holds steady as canned beondegi made home consumption possible and is widely available in stores.
 | ThisKorean cuisine–related article is astub. You can help Wikipedia byexpanding it. |
