 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 |
| 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.
In South Jeolla Province, a different soup called yeonpo-tang is made with long arm octopus. The local specialty, octopus soup, may also be called nakji-yeonpo-tang (낙지연포탕; "octopus yeonpo-tang") outside the province.
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. 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.
See also
References
- "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.
- Yun, Suh-young (19 December 2013). "Keep warm at Korea's best hot springs". The Korea Times. Retrieved 18 August 2017.
- ^ "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.
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