Yeonpo-tang

Yeonpo-tang
Nakji-yeonpo-tang (octopus soup)
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
IPA [jʌn.pʰo.tʰaŋ]
Hangul 연폿국
Hanja 軟泡-
Revised Romanization yeonpo-guk
McCune–Reischauer yŏnp'o-kuk
IPA [jʌn.pʰot̚.k͈uk̚]
Octopus soup
Hangul 낙지연포탕
Hanja --軟泡湯
Revised Romanization nakji-yeonpo-tang
McCune–Reischauer nakchi-yŏnp'o-t'ang
IPA [nak̚.t͈ɕi.jʌn.pʰo.tʰaŋ]

Yeonpo-tang (연포탕; 軟泡湯) or yeonpo-guk (연폿국) is a Korean soup made with beef, radish, tofu, and kelp stock.[1] It is traditionally made and offered on the day of funeral procession.[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

References

  1. 1 2 "Yeonpo-tang" 연포탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. 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. 1 2 3 "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.
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