Lim Sung-geun's Silkworm Pupa Soup

Recipe 🍳

Cooking tips 💡

• Do not use all the can’s liquid—doing so may make the soup too greasy or overly sweet. Always discard half and replace with fresh water for a cleaner taste.
• The spiciness is essential to this dish—crushing the bird’s eye chili adds a much bolder spicy aroma beyond just green chili.
• For easier scooping with a spoon, cut the scallion and onion into small, thin pieces so they’re easy to eat together with the broth.