1
Place the octopus, flour, and coarse salt in a bowl and rub vigorously until it becomes elastic and the mud is removed, then wash.
Yeonpotang (Clear Octopus Soup)
A recipe for Yeonpotang that brings out the clean, refreshing broth flavor and the tender texture of the octopus.
KoreanSoup & Stew
⏱️ 60 min total📝 11 steps
What You'll Need
Octopus6
Napa cabbage1/2 head
Water dropwort (Minari)200g
Radish200g
Green onion1/2 stalk
Clams350g
Flour3 tbsp
Coarse salt2 tbsp
Lemon slice1
Soup soy sauce2 tbsp
Cooking wine3 tbsp
Rice water2.5 liters
Salted shrimp brine1 tbsp
Minced garlic1 tbsp
SaltA little
Instructions
2
Rinse the cleaned octopus in water and drain.
3
Remove the innards of the octopus or leave them as is, then season with a lemon slice, soup soy sauce, and cooking wine.
⏱️ 30m 0s4
Soak the clams in cold water with coarse salt for at least 30 minutes to purge the sand.
⏱️ 30m 0s5
Slice the radish thinly, place it at the bottom of the pot, add the purged clams and rice water, and bring to a boil.
6
Cut the napa cabbage, green onion, and water dropwort into bite-sized lengths.
7
Skim off any foam from the boiling broth with a strainer.
8
Add the napa cabbage and green onion to the pot, then add minced garlic, salted shrimp brine, soup soy sauce, and cooking wine to boil.
9
When the cabbage is cooked, adjust the seasoning with salt.
10
Add the seasoned octopus one by one.
11
Top with the prepared water dropwort and boil briefly to finish.