Top 3 Insect Dishes
in East Asia

Beondegi is a classic South Korean street food consisting of silkworm pupae insects. These tiny animals are usually boiled or steamed and then seasoned before they are served in small cups. Although of an acquired taste, beondegi is available at numerous street stalls throughout the country, while the canned version is occasionally found in supermarkets. Some restaurants even serve the insects as a side dish. Beondegi became a popular option during Korean War when food was scarce, and there was a shortage of protein-rich ingredients.Expand

Beondegi soup is a Korean soup made with silkworm pupae as the key ingredient. In order to prepare it, the silkworm pupae is marinated in sweet soy sauce, then boiled for a long time in water. The aromas are distinctive, pungent and earthy, making the dish recognizable from a few meters away. The pupae can be on the softer or harder side, and as they're chewed, they pop in the mouth, squirting bits of their juices. The soup has a savory and sweet flavor with hints of soy sauce. In Korean pubs, beondegi soup is often served with alcohol on the side, and there's also a canned version of the dish which can be found in most supermarkets.Expand

Inago no tsukudani is a traditional dish featuring insects as the key ingredient. It originates from the mountainous regions such as Nagano and Fukushima. The dish is prepared with rice grasshoppers or locusts that are cooked in a combination of soy sauce, mirin, and sugar, a method known as tsukudani. Once prepared, the locusts should be crunchy, and the flavor is described as mild and nutty. The dish is often served as a snack with sake, beer, or tea, but it can also be served as an accompaniment to main dishes.Expand