Beondegi soup is a Korean soup made with silkworm pupae as the key ingredient. In order to prepare it, the silkworm pupae is marinated in sweet soy sauce, then boiled for a long time in water. The aromas are distinctive, pungent and earthy, making the dish recognizable from a few meters away.

The pupae can be on the softer or harder side, and as they're chewed, they pop in the mouth, squirting bits of their juices. The soup has a savory and sweet flavor with hints of soy sauce. In Korean pubs, beondegi soup is often served with alcohol on the side, and there's also a canned version of the dish which can be found in most supermarkets.