Korean Octopus Clear Soup
Yeonpo-tang is a clear Korean octopus soup that keeps seasoning to a minimum and lets the seafood speak for itself. The octopus is cleaned by rubbing with coarse salt, then cut into manageable pieces. Radish simmers in anchovy stock for ten minutes to build a sweet, clean base before the octopus and garlic go in for only three minutes of cooking, which is enough to cook the tentacles through without making them rubbery. Water dropwort is added right before serving, contributing a bright, herbal fragrance that contrasts with the briny depth of the broth.
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Instructions
- 1
Clean octopus with salt and cut into bite-size pieces.
- 2
Simmer radish in anchovy stock for 10 minutes.
- 3
Add minced garlic and octopus, then cook for 3 minutes.
- 4
Add green onion and season with salt.
- 5
Add water dropwort at the end to keep its fresh aroma.
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