Yeonpo-tang facts for kids
Nakji-yeonpo-tang (octopus soup)
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| Type | Guk |
|---|---|
| Place of origin | Korea |
| Associated national 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 |
| Other name | |
| Hangul | 연폿국 |
| Hanja | 軟泡- |
| Revised Romanization | yeonpo-guk |
| McCune–Reischauer | yŏnp'o-kuk |
| Octopus soup | |
| Hangul | 낙지연포탕 |
| Hanja | --軟泡湯 |
| Revised Romanization | nakji-yeonpo-tang |
| McCune–Reischauer | nakchi-yŏnp'o-t'ang |
Yeonpo-tang (Hangul: 연포탕; Hanja: 軟泡湯) or yeonpo-guk (Hangul: 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 (Hangul: 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
In Spanish: Yeonpotang para niños
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