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
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| 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
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| Revised Romanization | nakji-yeonpo-tang |
| McCune–Reischauer | nakchi-yŏnp'o-t'ang |
| IPA | [nak̚.t͈ɕi.jʌn.pʰo.tʰaŋ] |
Yeonpo-tang (Hangul: 연포탕; Hanja: 軟泡湯) is a yummy Korean soup. It is also known as yeonpo-guk (Hangul: 연폿국). This soup is a type of guk, which means a clear, brothy soup in Korea.
There are two main kinds of Yeonpo-tang. The first kind is made with beef, radish, tofu, and a special liquid called stock made from kelp. The second kind is very different! It comes from South Jeolla Province in Korea. This version uses long arm octopus as its main ingredient. People often call this octopus soup nakji-yeonpo-tang (Hangul: 낙지연포탕), which means "octopus yeonpo-tang."
How to Make Octopus Yeonpo-tang
Making Nakji-yeonpo-tang is quite interesting. First, the long arm octopus is cooked in a broth made from kelp. Kelp is a type of seaweed.
Once the octopus is cooked, it is taken out of the soup. Then, it's cut into small, bite-sized pieces. These pieces are put back into the soup.
The soup is then seasoned to give it a delicious taste. Common seasonings include salt, garlic (chopped very fine), sliced tree onions, sesame oil, and ground sesame seeds. All these ingredients are boiled together with the octopus pieces. This creates a warm and flavorful soup that is popular in Korea.
See also
In Spanish: Yeonpotang para niños
