Why Are 'Beolre' on Kimchi... US Attention on the Largest Ever Appearance Predicted

"Rich in Nutrients Like Protein... Lobster Similar to Saeu"

As the largest swarm of cicadas in 221 years is predicted to appear in the United States, various dishes using cicadas are gaining attention locally.

On the 8th (local time), Yonhap News cited the American daily The New York Times (NYT) reporting on chefs developing recipes and dishes using cicadas.

Memi Kimchi made by Korean-American chef Joseph Yoon.
[Photo by The New York Times (NYT)]

First, 'Cicada Kimchi' was created by Korean-American chef Joseph Yoon. The cicadas are mixed whole with seasoning and fermented so that the fermentation liquid slowly seeps into the hard shells of the cicadas. The chef serves well-fermented cicada kimchi alongside soft tofu or warm rice.

For several years, he has been consistently introducing insect-based dishes through his Instagram account called 'Brooklyn Bugs.' His dishes include a Spanish-style tortilla with stir-fried cicadas mixed with onions and potatoes, as well as a cheese casserole made with pasta stuffed full of cicadas.

He said, "Cicadas are like lobsters or shrimp," adding, "I like to think of cicadas simply as another ingredient." Joseph Yoon also presented green onion kimchi mixed with cicada larvae and young radish noodles topped with cicadas as garnish.

While insect cuisine is not common in the United States, various insect dishes can be found in Southeast Asia countries like Thailand and Vietnam, as well as in China.

A restaurant in Washington, USA, is offering a roll dish containing fried cicadas.
[Photo by AFP Yonhap News]

Andrew Jack, a chef in Chicago who makes dishes with insects such as grasshoppers and ants, also views cicadas as an interesting ingredient. Andrew Jack said, "Cicadas contain not only protein but also a variety of other nutrients such as fats and carbohydrates," and added, "We plan to take this cicada emergence as an opportunity to secure fresh, high-quality cicadas and try dishes where cicadas are ground, mashed, salted, and fermented."

Insects are considered an excellent protein source that can replace meat. They are rich not only in protein content but also in essential amino acids. While processed beef contains about 55% useful protein, crickets have 80%, and dried cicada larvae have at least 50%. Considering soybeans have about 40%, these are high figures.

Insects have high unsaturated fatty acid content, and their exoskeleton chitin is excellent in dietary fiber, minerals like iron and calcium, and vitamins. However, scientists say cicadas are completely safe to eat only if they have not grown in soil contaminated with pesticides or other chemicals. The NYT reported that the U.S. Food and Drug Administration (FDA) recommends avoiding cicadas if you have a shellfish allergy.

The 'Brood X' cicada swarm that emerges every 17 years in the United States.
[Photo by AFP, Yonhap News]

Meanwhile, entomologists have predicted that about one trillion cicadas, appearing once every 221 years, will cover 16 states in the central and southeastern United States. Media outlets reported that two species of periodical cicadas are expected to emerge and become active by this summer.

Most cicadas in the U.S. have long life cycles of 13 or 17 years. The 17-year cicadas inhabit the central region, and the 13-year cicadas live in the southeastern region, strictly adhering to their cycles by emerging above ground as adults. Hence, these cicadas are called periodical cicadas. A total of seven species will appear this time.

First, the 13-year cicadas will appear in the southeastern region, followed by the 17-year cicadas emerging in the central region. It is expected that cicadas will cover an average of one million per acre (about 4,047 square meters) across 16 states including Wisconsin, Georgia, and Illinois. In some parts of Illinois, it is highly likely that cicadas from both cycles will appear together.