Buzz
Shimmering golden silkworms boiled and seasoned or fermented stingrays with a pungent aroma akin to urine... a common dish in South Korea, yet it challenges the bravery of tourists.
Brave the Stingray: A Bold Culinary Experience in South Korea
Despite their strong, pungent odor, boiled silkworm pupae or fermented stingrays in South Korea are highly nutritious.
Silkworm Pupae
Known as beondegi in Korean, this snack is a traditional delicacy of the locals. However, not every diner appreciates it due to its 'peculiar' appearance and characteristic pungent aroma.
You may encounter this dish on many streets in South Korea, where locals use it as a breakfast item due to its high protein content.
To prepare this dish, the silkworms are first boiled and then mixed with spices. When eaten, you will perceive a chewy, creamy taste. If you can overcome the initial unattractive appearance and texture, you will find this dish very intriguing. Beongedi is served in cups for customers to take away.
Fermented Stingrays
If tasting this dish for the first time, many tourists will likely feel 'terrified' by its strong, unpleasant smell, but in reality, fermented stingrays are a favorite among many Koreans.
Stingrays are caught from the sea, not consumed immediately, but usually frozen in the freezer. Then the fish emits a smell similar to urine, and people will thinly slice the fish and eat it raw.
This dish's aroma is listed among the world's 'most challenging to eat' foods. This scent not only leaves a mark in the mouth but also on clothing and skin.
Source: Vnexpress.net
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Reference: Travel Guide from Mytour
MytourDecember 31, 2015
