Lim Sung-geun's Silkworm Pupa Soup
A simple, high-value drinking snack with a spicy and salty kick that calls for soju in just minutes
Ingredients needed 1 servings
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.
Recommended for
- Those who want a quick, affordable, and satisfying soju snack late at night without any hassle.
- Anyone wanting to recreate the bold, salty, and spicy flavor of silkworm pupae soup enjoyed at roadside stalls.
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