Photograph of the finished Yeonpo-tang

Korea · Canh bạch tuộc Yeonpo-tang

Yeonpo-tang

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 800 g
  • Photograph of White radish White radish 320 g
  • Photograph of Kombu seaweed Kombu seaweed 20 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Squeeze the octopus with salt and cornstarch to remove the slime, then rinse thoroughly.
  2. 2 Simmer sliced radishes with kombu for 15 minutes to make a sweet and savory broth.
  3. 3 Remove the kombu from the water and season with soy sauce and minced garlic.
  4. 4 Add the octopus and cook for only 3 minutes; cooking it longer will make the meat tough like rubber.
  5. 5 Remove the octopus from the pot, slice it, return it to the pot, and sprinkle with chopped scallions and a little chili powder.

With an appliance

  • Microwave 37 min

    Replace step 2: swirl the radish and kombu in water in a heat-resistant pot at 700 W for 9 minutes, stopping before boiling, then remove the kombu. The octopus in step 4 should still be cooked for exactly 3 minutes on the stovetop to prevent it from becoming tough.

Start cooking