Cicadas are back on the menu. One chef shares his dish ideas — and an easy recipe

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Cicadas are back on the menu. One chef shares his dish ideas — and an easy recipe
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Chef Joseph Yoon plans to transform dual emerging cicada broods into edible delicacies.

This spring, the bugs of two broods, the 13-year Brood XIX and the 17-year Brood XIII, will crawl from the ground simultaneously across the eastern and southern parts of the United States. It is the first time the two broods will emerge in unison since Thomas Jefferson was president.

With the arrival of trillions of cicadas this year, Yoon is preparing to cook up some tasty recipes, like tempura-fried cicadas and cicada kimchi. With the right ingredients and preparation, he says, the taste isn't too unfamiliar.Chef Joseph Yoon says proper preparation and ingredients can help make the flavor of dishes like cicada kimchi more familiar.

"They don't know what an insect tastes like. And so they're expecting to be somehow disgusted. And that realization – it's like a light bulb moment where they're like, 'Oh, my gosh. This tastes like food and it tastes delicious,'" says Yoon. "I have a very dear friend of mine who's only allergic to mealworms," Yoon says."He'll eat all of the other insects I cook, but not the mealworms."1. If you've just harvested your nymphs, be sure to wash them before freezing. After you've frozen them overnight, blanch the pre-washed nymphs for 30 seconds, then set aside to dry.

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