Spicy and Hearty Canned Silkworm Pupae and Rice Cake Soup
Perfect Appetizer for a Rainy Day: Canned Silkworm Pupae and Rice Cake Soup
On a rainy day, this ‘Canned Silkworm Pupae and Rice Cake Soup’ is the perfect dish to warm you up and satisfy your hunger. It’s an ideal menu to enjoy while chatting with your son, who has grown into a college student. The comforting, spicy broth with chewy rice cakes will please both your son, who enjoys soju, and you, who might prefer a glass of beer. This enticing soup is so delicious, you won’t be able to forget its flavor. Give this wonderfully satisfying canned silkworm pupae and rice cake soup a try!
Main Ingredients- 2 cans (130g each) Canned Silkworm Pupae
- 1/2 Onion (thinly sliced)
- 1/2 Green Onion (bias sliced)
- 2/3 Rice Cup Rice Cake Slices for Soup (approx. 100g)
- 1/2 Cheongyang Pepper (finely chopped)
- 1/2 Red Chili Pepper (seeds removed, finely chopped)
Seasoning & Broth- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy Sauce
- 2/3 Rice Cup Water (approx. 120ml)
- Pinch of Black Pepper (2 shakes)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy Sauce
- 2/3 Rice Cup Water (approx. 120ml)
- Pinch of Black Pepper (2 shakes)
Cooking Instructions
Step 1
1. Drain the canned silkworm pupae using a sieve. Thinly slice the onion and bias-slice the green onion. Finely chop the cheongyang and red chili peppers after removing the seeds. It’s helpful to mix the seasoning ingredients together beforehand.
Step 2
2. Rinse the rice cake slices lightly in cold water and drain them. Gently separate the rice cakes so they don’t stick together.
Step 3
3. In a pot, combine the water (2/3 rice cup), drained silkworm pupae, sliced onion, rice cake slices, sliced green onion, chopped cheongyang peppers, and chopped red chili peppers. Bring to a boil over high heat. Once the ingredients are cooked and the soup is boiling vigorously, add 1 tablespoon of gochugaru and 1 tablespoon of soy sauce, stirring well. Finally, season with a pinch of black pepper (2 shakes) to complete this spicy and hearty canned silkworm pupae and rice cake soup.
Step 4
4. This ‘Canned Silkworm Pupae and Rice Cake Soup’ is incredibly simple to make! It’s the perfect appetizer for a fall evening, warming your insides with its hearty broth and stimulating your appetite for drinks with its spicy kick. Even beginner cooks can easily follow this recipe, so give it a try!
Step 5
5. Leftover chili peppers or green onions can be stored in an airtight container in the freezer after use to keep them fresh for a long time. It’s important to freeze them immediately after using to prevent them from becoming mushy. This way, you can use fresh vegetables in your cooking anytime.
