Yeonpo-tang
Appearance
![]() 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.[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
[edit]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
[edit]![](http://178.128.105.246/cars-http-upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
Wikimedia Commons has media related to Yeonpotang.
References
[edit]- ^ "Yeonpo-tang" 연포탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. 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.
- ^ a b c "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.