Savory and Unique Beondegi (Silkworm Pupae) “Mat-tang” (Candied Bites)
An Unconventional Delicacy: Beondegi Mat-tang Made with Chewy Silkworm Pupae
Introducing Beondegi Mat-tang, a dish that transforms simple ingredients into an extraordinary treat. The savory silkworm pupae, combined with soft tofu and crisp vegetables, create a delightful texture that is crispy on the outside and tender on the inside. This recipe is perfect as a snack for kids or a unique accompaniment to drinks.
Main Ingredients- 3 Tbsp cooked silkworm pupae (canned, drained well)
- 1/2 block (approx. 150g) firm tofu
- 1 Korean green chili pepper (optional, for a spicy kick)
- 20g carrot (about 1/5 of a small carrot)
- 3 Tbsp glutinous rice flour (tapioca starch can be a substitute, approx. 30g)
Seasoning and Frying- 1 tsp salt (approx. 5g)
- Pinch of black pepper
- Cooking oil (for deep-frying, approx. 1 cup)
- 2 Tbsp brown sugar (for the syrup)
- 1 tsp salt (approx. 5g)
- Pinch of black pepper
- Cooking oil (for deep-frying, approx. 1 cup)
- 2 Tbsp brown sugar (for the syrup)
Cooking Instructions
Step 1
First, press the tofu firmly using a clean kitchen towel or cheesecloth to remove as much water as possible. Finely mince the carrot and the Korean green chili pepper. If you prefer less spice, you can omit the chili pepper or remove its seeds.
Step 2
In a large bowl, crumble the pressed tofu. Add the minced carrot, chili pepper (if using), silkworm pupae, and glutinous rice flour. Sprinkle in the salt and pepper. Mix and knead the ingredients with your hands until a cohesive dough forms and it has some elasticity. It should hold together when pressed.
Step 3
Shape the dough into bite-sized balls, like mini dumplings. Don’t worry if they aren’t perfectly round. Heat enough cooking oil in a deep pan or pot to about 170°C (338°F). Carefully add the shaped dough balls and deep-fry them until they are golden brown and crispy. Frying in batches will ensure they cook evenly.
Step 4
Once fried, remove the beondegi balls from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. This step is crucial for maintaining their crispiness.
Step 5
In a separate pan or small pot, heat the brown sugar and 1 tablespoon of cooking oil over low heat. Stir continuously as it melts and begins to bubble. Cook the syrup gently until it reaches a syrupy consistency. Be careful not to burn the sugar.
Step 6
Add the fried beondegi balls to the prepared sugar syrup and quickly toss them to coat evenly. It’s best to turn off the heat or keep it very low during this stage to prevent the syrup from burning. Immediately after coating, briefly dip the syrupy balls into a bowl of cold water and quickly remove them. This quick dip helps the syrup set and keeps the balls crispy. Transfer to a serving dish and enjoy!
