A foreign traveler encounters beondegi at a traditional Korean market. Despite the surprising appearance, many visitors discover its nutty flavor, rich umami taste, and unique place in Korean food culture.

Don’t Miss These Foods in Korea #52. Why Koreans Eat Silkworm Pupae (Beondegi)

If you're planning a trip to South Korea, you've probably already heard about Korean barbecue, kimchi, bibimbap, and Korean fried chicken.

But there is one Korean food that surprises foreign visitors more than almost any other.

It's not spicy.

It's not fermented.

And it's definitely not what most travelers expect to see in a food market.

The food is called Beondegi (번데기) — boiled silkworm pupae.

For many first-time visitors to Korea, seeing beondegi is a genuine culture shock.

A large steaming pot filled with hundreds of small brown pupae is often enough to stop tourists in their tracks.

Many stare.

Many take photos.

Some laugh nervously.

And eventually, a few decide to try it.

What surprises many travelers is that the experience rarely turns out the way they expected.

While beondegi may look intimidating, its story—and its taste—are far more interesting than most people imagine.

What Is Beondegi?

Beondegi is a traditional Korean snack made from silkworm pupae.

After silk threads are harvested from silkworm cocoons, the pupae remain inside. For generations, Koreans have boiled these pupae and eaten them as an inexpensive, protein-rich snack.

Today, beondegi can still be found in:

• Traditional Korean markets

• Street food stalls

• Local festivals

• Some Korean supermarkets

• Certain Korean pubs and restaurants

It is usually served hot in a small paper cup with a toothpick.

Some restaurants also serve Beondegi-tang, a warm soup made with silkworm pupae and broth.

To many foreign visitors, beondegi may seem like an unusual or even extreme food.

To many Koreans, however, it is simply a familiar part of traditional market culture.

Why Do Koreans Eat Silkworm Pupae?

One of the most common questions travelers ask is:

"Why would anyone eat silkworm pupae?"

The answer becomes much easier to understand when viewed through the lens of Korean history.

South Korea's rapid economic development happened relatively recently.

For much of the twentieth century, especially during the difficult years following the Korean War, food was not always abundant.

Protein-rich foods such as meat were often expensive and difficult for ordinary families to obtain regularly.

Beondegi offered several advantages:

• Affordable nutrition

• High protein content

• Easy local availability

• Minimal waste

Rather than discarding the pupae after silk production, people found a practical use for them.

This reflects a broader characteristic of traditional Korean food culture: making full use of available ingredients.

For older generations, beondegi is not viewed as an exotic food.

It is remembered as an ordinary snack that could be found near markets, bus terminals, and busy streets.

A Common Scene in Traditional Korean Markets

One of the most interesting places to encounter beondegi is in a traditional Korean market.

Markets such as Namdaemun Market, Gwangjang Market, and Tongin Market offer visitors a chance to experience a side of Korea that often exists beyond modern shopping districts and tourist attractions.

While walking through these markets, it is common to notice foreign travelers gathering around beondegi stalls.

Many stop simply because they have never seen anything like it before.

Some spend several minutes taking photos.

Others ask local vendors questions.

A few brave travelers eventually order a small cup.

What is interesting is how often their reactions change.

At first, there is hesitation.

Then curiosity.

Then surprise.

Many visitors discover that beondegi tastes far less intimidating than its appearance suggests.

Watching local Koreans casually eat beondegi while chatting with friends often helps travelers feel more comfortable trying it themselves.

In that moment, beondegi becomes more than food.

It becomes a window into everyday Korean life.

What Does Beondegi Taste Like?

Perhaps the most searched question online is:

"What does beondegi taste like?"

The answer is surprisingly difficult because different people describe it differently.

However, several flavor descriptions appear again and again:

• Nutty

• Earthy

• Savory

• Similar to boiled beans

• Similar to mushrooms

• Rich umami flavor

The biggest surprise for many travelers is that beondegi does not taste nearly as strange as it looks.

In fact, the appearance tends to be much more challenging than the flavor itself.

Many first-time eaters admit that they expected something far worse.

Some even find themselves enjoying it.

Of course, not everyone becomes a fan.

But many visitors leave with the same conclusion:

"It tasted much better than I expected."

Why Does Beondegi Smell So Strong?

Another common question concerns the smell.

The aroma of beondegi can be quite noticeable, especially when it is simmering in a large pot.

For some travelers, the smell is the most intimidating part of the experience.

Interestingly, many people find that the flavor is much milder than the aroma suggests.

This is something Koreans often say as well.

The smell tends to create expectations of an extremely strong flavor, but the actual taste is usually softer and more approachable.

For this reason, judging beondegi solely by its smell can be misleading.

How Koreans Actually Eat Beondegi

Many travel guides focus on the novelty of beondegi but overlook how Koreans actually eat it.

The truth is simple.

Most Koreans treat beondegi as an ordinary snack.

They do not approach it as a food challenge.

They simply pick up a piece with a toothpick and eat it.

Some enjoy sipping the warm broth between bites.

Others pair it with soju as a traditional drinking snack.

If you want to experience beondegi like a local, the best approach is not to overthink it.

Treat it the way Koreans do:

As a small, everyday snack rather than a test of courage.

Why Some Foreign Travelers End Up Liking Beondegi

One of the most interesting aspects of beondegi is that some foreign visitors genuinely end up enjoying it.

This often surprises both travelers and Koreans.

The reason goes beyond flavor.

Trying beondegi in a traditional market creates a memorable travel experience.

Standing among local shoppers.

Hearing market vendors call out to customers.

Holding a steaming paper cup on a cool afternoon.

These small moments become part of the story.

For many travelers, the memory of eating beondegi is less about the food itself and more about experiencing Korean culture in a way that feels authentic and unscripted.

That is why beondegi remains one of the most memorable Korean street foods despite being far less famous internationally than kimchi or Korean barbecue.

Is Beondegi the Food of the Future?

In recent years, edible insects have attracted global attention as a potential sustainable protein source.

Researchers and food experts have explored how insects could help address future food security and environmental challenges.

Interestingly, Korea has been eating one form of edible insect for generations.

Of course, Koreans did not begin eating beondegi because of sustainability trends.

They ate it because it was practical, nutritious, and available.

Still, from a modern perspective, beondegi represents an example of how traditional food cultures sometimes anticipate ideas that later become global conversations.

Frequently Asked Questions About Beondegi

Is beondegi safe to eat?

Yes. Beondegi sold in Korean markets, restaurants, and stores is prepared specifically for human consumption and has been eaten safely for generations.

Can tourists easily find beondegi in Seoul?

Yes. Traditional markets such as Namdaemun Market and Gwangjang Market are among the best places to look.

Do young Koreans still eat beondegi?

Not as often as previous generations, but most Koreans are familiar with it and many have tried it at least once.

Does beondegi really taste good?

Taste is subjective, but many first-time visitors find it surprisingly enjoyable after overcoming their initial hesitation.

Is beondegi one of the weirdest Korean foods?

For many foreign travelers, yes. However, Koreans generally view it as a traditional market snack rather than an unusual food.

Final Thoughts

Beondegi may never become as internationally famous as kimchi or Korean barbecue.

Yet it offers something those foods sometimes cannot.

A direct connection to Korea's everyday history, traditional markets, and cultural memory.

You may love it.

You may dislike it.

But if you try it, there is a good chance you will remember the experience long after your trip ends.

And years later, when someone asks about your visit to Korea, that small steaming cup of silkworm pupae might become one of the stories you tell first.

Source & Notes

This article is based on firsthand observations of traditional Korean markets in Seoul, Korean street food culture, and historical food traditions associated with post-war Korea. Information reflects contemporary market culture and cultural interpretations of beondegi among Korean consumers and international visitors. Availability may vary depending on season, region, and individual market vendors.