What Does an ‘Alternative-Meat Hamburger Steak’ Made with Insects and Soy Protein Taste Like?

【Financial News | Jeonnam-Gwangju = Hwang Tae-jong, staff reporter】What does an ‘alternative-meat hamburger steak’ made with insects and soy protein actually taste like?
 According to the Jeonnam-Gwangju Integrated Special City Agricultural Research and Extension Services on the 29th, its ‘alternative-meat hamburger steak,’ developed using the larvae of the edible insect gal-saek-geojeori (Gosoae) and soy protein, had a texture and flavor similar to meat despite containing no beef or pork.
 A key feature of the product is that it combines animal protein from Gosoae with plant-based protein from soy. Its significance lies in using protein from both insects and plants, unlike conventional plant-based meat alternatives that use soy protein as their main ingredient.
 Jo Ja-ok, director of the Insect and Sericulture Research Institute at the Jeonnam-Gwangju Integrated Special City Agricultural Research and Extension Services, explained, “We dried, defatted and ground Gosoae, blended it with soy protein, and used an extrusion process to make textured protein (TVP) with a texture similar to meat. We then added a blending technique to enhance the flavor and made it into a convenient-to-prepare hamburger steak.”
 The Agricultural Research and Extension Services had earlier pursued this R&D project with agricultural corporation E.I.F. and the Korea Food Industry Cluster Promotion Agency as part of the ‘2026 Joint Technology Development (Technology Commercialization Support) Program.’ The project delivered several results: development of insect protein-based textured protein ingredients; two copies of a report standardizing the manufacturing process; four product manufacturing reports; and two types of prototypes.
 It also laid the groundwork for commercialization by using patented technology related to the ‘Method for Manufacturing Gal-saek-geojeori Patties as a Gluten-Free Meat Substitute,’ which was transferred to a company last year.
 Jo Ja-ok, director of the Insect and Sericulture Research Institute, said, “We will reflect consumer feedback to improve the taste and make the product more familiar, and refine it further,” adding, “Going forward, we plan to expand the development and commercialization of protein ingredients and processed foods made using edible insects.”

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