Main ingredients
Silkworm pupaeKorean hot chili pepperGarlicLarge green onionNapa cabbageGochugaru (Korean chili flakes)Jin-ganjang (Korean all-purpose soy sauce)Fermented anchovy sauce
Sung Si-kyung's Silkworm Pupa Soup
A pojangmacha-style silkworm pupa soup that eliminates the canned taste by stir-frying the pupae in scallion oil and adding napa cabbage and Korean hot chili peppers for a refreshing, spicy kick.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding all the canned broth makes the soup overly sweet and artificial-tasting, so use only a portion and adjust the seasoning with fermented anchovy sauce and soy sauce for a cleaner flavor.
- For a much better aroma, roughly chop whole garlic cloves on the spot instead of using pre-minced garlic.
- Adding napa cabbage brings natural sweetness and a refreshing quality to the broth.
Recommended for
- Those who want to enjoy a spicy soup snack with pojangmacha vibes at home.
- Those who want to elevate canned silkworm pupae into a more sophisticated, cooked dish.
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