Yeonpo-tang
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]
 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] |
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]
References
- "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.
- "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.