Yeonpo-tang

Yeonpo-tang

Nakji-yeonpo-tang (octopus soup)
Type	Guk
Place of origin	Korea
Associated cuisine	Korean cuisine
Variations	Nakji-yeonpo-tang
Media: Yeonpo-tang

Korean name
Hangul	연포탕
Hanja	軟泡湯
Revised Romanization	yeonpo-tang
McCune–Reischauer	yŏnp'o-t'ang
IPA	[jʌn.pʰo.tʰaŋ]
Hangul	연폿국
Hanja	軟泡국
Revised Romanization	yeonpo-guk
McCune–Reischauer	yŏnp'o-kuk
IPA	[jʌn.pʰot̚.k͈uk̚]
Octopus soup
Hangul	낙지연포탕
Hanja	낙지軟泡湯
Revised Romanization	nakji-yeonpo-tang
McCune–Reischauer	nakchi-yŏnp'o-t'ang
IPA	[nak̚.t͈ɕi.jʌn.pʰo.tʰaŋ]

Yeonpo-tang (Korean: 연포탕; Hanja: 軟泡湯) or yeonpo-guk (연폿국) is a Korean soup made with beef, radish, tofu, and kelp stock.[1]

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

• List of seafood dishes
• List of soups

References

1. "Yeonpo-tang" 연포탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 18 August 2017. Retrieved 18 August 2017.
2. Yun, Suh-young (19 December 2013). "Keep warm at Korea's best hot springs". The Korea Times. Retrieved 18 August 2017.
3. "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.