Beondegi (번데기) N-sectsy Sushi

I think I mentioned beondegi in my last article.  I was excited to find it in a local market.  Beondegi [bon DAY gee] is a Korean delicacy of cooked silk worm larva.  The larva gorged themselves on mulberry leaves, so the taste is distinctive.  They are typically boiled then served as a snack.  Foodmaxx in Winchester now stocks beondegi, and it only costs about $1.50.  I fried them in a very hot skillet.  Then I rolled them in a sushi roll,  “N-sectsy Sushi”.   I think this has some real potential.

I’m afraid my presentation was lacking.  I let Terry Lynn (who wasn’t feeling well) watch me open the can.  Other forms of protein (beef, chicken or pork) don’t look very appetizing when you begin to prepare it.  Likewise, the silk worm larvae won’t look mouth watering when you first open the can.  And, well, there is the issue of the smell.  The smell of beondegi would not appeal to many westerners.

So I would suggest you first allow someone else to prepare the dish.  I’m guessing you will like it.  Then maybe you won’t find the preparation distasteful.

I wonder if Nibblins would like to offer a “Cooking with Bondegi” course?  Or just a generic “Cooking with “Bugs class.

Heather and Steph’s families are coming in for Thanksgiving.  Other family is coming in as well.  Other family members often bring a dish for the feast.  I wonder if Terry Lynn would like me to prepare my new bug dish?   We all have so much to be thankful for.  Wishing you and yours a Buggy Thanksgiving.

N-sectsy Sushi?

My high school class, Hampshire High School Class of 1972, recently celebrated the fact that we were reaching Social Security age.  This was to be a covered dish.  Some people might not welcome me with MY covered dish.  But the ladies organizing said, “Sure.  Bring your bugs.”

So I prepared sushi rolls with meal worms and garnished with various other stir fried insects (crickets, katydids, June bugs.)

If anybody wants more details about rolling sushi, let me know.  It’s really pretty simple.  Steps might include these steps: Prepare the rice.  I add vinegar and sugar.  If the nori (seaweed) is to be on the outside, lay the nori on the bamboo mat.  spead the rice on the nori.  Select maybe three ingredients.  I used onion greens, radish and stir fried meal worms.  Then I rolled and sliced the sushi.

At least four of my classmates decided to try the sushi.  And they agreed to let me photo-chronical their reaction.  Thanks Roxie, Joyce, Cindy and Brenda.  Reactions were mixed– from, “Never want to put another bug in MY mouth,” to “Gee, that was pretty good.”  I included the crickets, katydid and June bug as a garnish– more for “looks.”  And I THINK I warned them about the legs and wings– that they can feel unpleasant and even catch in your throat.

There are so many levels on which to try entomophagy.  You can enjoy shakes and protein bars and baked goods made with cricket flour.  At this level you don’t have much evidence of bugginess.  To enjoy insects in their full buggy glory, you can buy insects on line, raise your own or forage for insects.

If you want to know more about ordering your own insects, or you want to know more about raising them, check out www.stevebailes.org/blogs/entotreats/, or contact me.

Martha Stewart‘s website even featured entomophagy.  So many folks are embracing the “movement.”

Bug appetit!