Drain the liquid from the canned silkworm pupae and rinse the silkworm pupae thoroughly under cold running water.
2
Thinly slice the onion and finely mince the garlic. Slice the cheongyang gochu diagonally. Chop the green onion into 3 cm lengths, separating the white and green parts.
3
In a medium pot, combine the water, gochugaru, gochujang, and doenjang. Bring the mixture to a boil over medium-high heat, stirring until the pastes are fully dissolved.
