 Nakji-yeonpo-tang (octopus soup) | |
| Type | Guk |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Variations | Nakji-yeonpo-tang |
| Korean name | |
| Hangul | 연포탕 |
| Hanja | 軟泡湯 |
| RR | yeonpotang |
| MR | yŏnp'ot'ang |
| IPA | [jʌn.pʰo.tʰaŋ] |
| Alternate name | |
| Hangul | 연폿국 |
| Hanja | 軟泡국 |
| RR | yeonpotguk |
| MR | yŏnp'okkuk |
| IPA | [jʌn.pʰo(t̚).k͈uk̚] |
| Octopus soup | |
| Hangul | 낙지연포탕 |
| Hanja | 낙지軟泡湯 |
| RR | nakjiyeonpotang |
| MR | nakchiyŏnp'ot'ang |
| IPA | [nak̚.t͈ɕi.jʌn.pʰo.tʰaŋ] |
Yeonpo-tang (Korean: 연포탕) oryeonpo-guk (연폿국) is aKorean soup made withbeef,radish,tofu, andkelpstock.[1]
InSouth Jeolla Province, a different soup calledyeonpo-tang is made withlong arm octopus.[2] The local specialty,octopus soup, may also be callednakji-yeonpo-tang (낙지연포탕; "octopusyeonpo-tang") outside the province.[3]
Nakji-yeonpo-tang can be prepared by boilinglong arm octopus inkelpstock, 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, mincedgarlic, slicedtree onions,sesame oil, and ground toastedsesame seeds, and is boiled together with the slices of octopus.[3]
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