Yeonpo-tang
Korean beef or octopus soup dish
From Wikipedia, the free encyclopedia
Yeonpo-tang (Korean: 연포탕) or yeonpo-guk (연폿국) is a Korean soup made with beef, radish, tofu, and kelp stock.[1]
Nakji-yeonpo-tang (octopus soup) | |
| Type | Guk |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Variations | Nakji-yeonpo-tang |
| Korean name | |
| Hangul | 연포탕 |
| Hanja | 軟泡湯 |
| RR | yeonpotang |
| MR | yŏnp'ot'ang |
| IPA | [jʌn.pʰo.tʰaŋ] |
| Alternate name | |
| Hangul | 연폿국 |
| Hanja | 軟泡국 |
| RR | yeonpotguk |
| MR | yŏnp'okkuk |
| IPA | [jʌn.pʰo(t̚).k͈uk̚] |
| Octopus soup | |
| Hangul | 낙지연포탕 |
| Hanja | 낙지軟泡湯 |
| RR | nakjiyeonpotang |
| MR | nakchiyŏnp'ot'ang |
| IPA | [nak̚.t͈ɕi.jʌn.pʰo.tʰaŋ] |
In South Jeolla Province, a different soup called yeonpo-tang is made with long arm octopus.[2] The local specialty, octopus soup, may also be called nakji-yeonpo-tang (낙지연포탕; "octopus yeonpo-tang") outside the province.[3]
Preparation
Nakji-yeonpo-tang can be prepared by boiling long arm octopus in kelp stock, taking the octopus out, slicing them into bite-sized pieces and putting them back into the soup.[3] The soup is usually seasoned with salt, minced garlic, sliced tree onions, sesame oil, and ground toasted sesame seeds, and is boiled together with the slices of octopus.[3]
See also
