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Silk Worm larvae

I finally tried a can of these from the korean market. Just heated them up in a pan tossed some green onions and s & p.

They taste like kidney beans first then leave a dirt aftertaste. Better than I thought they would be but I wont eat it again...unless I find myself on a street in Seoul.

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  1. They come in two sizes if you go to China. It taste better when its spicy. I tried the ones in the can in the Korean supermarket and I broke out in hives.

    1. I was able to try some at the San Diego Korean Festival. Called ppondaegi (번데기), ostensibly they are justified in that they are considered a health food. (They kind of remind me of the candied locusts that one can still find in Japan, a hold-over from food shortages during the war.)

      I thought that they tasted much better than they looked, which I guess isn't saying much, but it really wasn't the least bit objectionable...

      Here's a picture on my Flickr site that I took while at the festival... (http://www.flickr.com/photos/akatayam...

      )

      FYI here's a video I took at the same festival of the 300 yard sushi roll they made to break a Guiness World Record... (http://youtube.com/watch?v=2Z1TIGGJgr0

      )

      My what lengths we humans go through for both health and posterity...

      1. They definitely taste no good just plain.

        I'm going to buy them again and eat them all spicy.

        1. Every time this subject of silkworm larvae comes up I just have to post this link to "Steve - Don't Eat It" - http://www.thesneeze.com/mt-archives/...

          The article on silkworm larvae is at the end, but there's some hilarious reading along the way. Those who are easily offended by language and such may want to pass.

          1. when I see a can of those things I always remember the awful smell of them steaming in a huge kettle in the streets of korea. The smell is kind of hard to explain, fishy, offaly, and poopy. I have never had them though so I couldn't tell you if they taste gross or not.

            3 Replies
            1. re: bitsubeats

              bitsubeats: By chance would you happen to know of the origin of this dish? Is it also a product of wartime, or does it go back further?

              1. re: cgfan

                My ancestors had a silk worm farm in Canton. Eating this goes back a long way. Mom told me stories about the dishes that can be made from them but I forgot. They serve them in China at the night markets. I never had the big ones.

                The ones they sell on the streets in Korea don't taste that good. They were steamed or boiled. I'd rather have them spicy.

              2. re: bitsubeats

                Oh man, you just brought up some serious memories from my 7 months in Asia.... the stink of those things stewing in huge vats on the street seriously made me want to vomit... and this is coming from someone who tolerates and eats Taiwanese stinky tofu. I imagine the canned versions must have had some of the stinky fire removed from them in the canning process.... it's very hard for me to understand how someone not raised onthe stuff would be able to tolerate the full-on, fresh stewed smell.

                Mr Taster
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