Soft and Savory Octopus Soup (Yeonpotang)
How to Make Refreshing Yeonpotang
This Yeonpotang is made with fresh octopus purchased from the fish market, boasting a deep and refreshing broth. The tender octopus combined with crisp vegetables creates a delightful dish perfect for the whole family. Here’s an easy recipe you can make at home.
Main Ingredients
- 5 fresh octopuses
- 1/4 piece of radish (about 200g)
- 2 Cheongyang peppers
- 1 anchovy-kelp tea bag
- 1 cup fresh small clams (about 100g)
Seasonings & Other Ingredients
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract (fish sauce)
- 1 tsp MSG (optional)
- 1 tsp Dashida (beef or anchovy stock powder) (optional)
- 2 tsp salt (adjust to taste)
- A pinch of ground black pepper
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract (fish sauce)
- 1 tsp MSG (optional)
- 1 tsp Dashida (beef or anchovy stock powder) (optional)
- 2 tsp salt (adjust to taste)
- A pinch of ground black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will add a refreshing flavor to the Yeonpotang. Slice the radish into thin, half-moon shapes (about 0.5cm thick). Finely chop the Cheongyang peppers. (You can also add onion, mushrooms, and green onions according to your preference. Slice the onion and green onions, and tear the mushrooms into bite-sized pieces.)
Step 2
Pour about 1.5 to 2 liters of water into a pot and add the anchovy-kelp tea bag to start making the broth. Add 1 Tbsp of soup soy sauce and 1 Tbsp of tuna extract, then add the sliced radish and bring to a boil.
Step 3
Now, let’s prepare the star of Yeonpotang: the octopus. Rinse the fresh octopus thoroughly under cold running water. Place it in lightly salted water (about 1 Tbsp of salt) and rub it to remove any slime or debris from the suckers. Rinse again under cold water. (Octopus can become tough if overcooked, so it’s best to add it towards the end.)
Step 4
Once the broth with the radish is boiling, let it simmer for about 10 more minutes to extract the refreshing flavor from the radish. Remove the anchovy-kelp tea bag to prevent the broth from becoming cloudy. Add the prepared Cheongyang peppers (and any additional vegetables like onion or mushrooms) and continue to boil.
Step 5
Add 1 Tbsp of minced garlic to further enhance the savory depth of the Yeonpotang.
Step 6
Add the cup of small clams to the pot. Cook until the clams start to open their shells. The opening of the clam shells indicates they are cooking.
Step 7
Finally, add the prepared octopus to the pot! Don’t overcook the octopus; as soon as its tentacles start to curl slightly, reduce the heat.
Step 8
Finish by adding the sliced green onions (if you prepared them) and a pinch of ground black pepper. Taste and add more salt if needed to reach your desired seasoning.
Step 9
Your delicious Yeonpotang, steaming hot, is ready! Enjoy the combination of its clear, refreshing broth and tender octopus.
