Yeonpotang made of strong octopus and jjukumi
My mom gave it to me because she said she bought four octopus from the two cooperatives. Just in time, Nanggun bought jukkumi, which is in season in March, from the mart. For my mom who can't prepare raw octopus We decided to make Yeonpotang and divide it between the two. Yeonpotang means soup with soft tofu Octopus soup is also called Yeonpotang. Octopus season is from September to February, and the live octopus of the two cooperatives will be the end It gave me a lot of strength. Like the power of Saesoon that comes up through the melted ground in spring It's a song that will cheer us up I'll start the Yeonpotang recipe that doesn't have tofu but has octopus and jjukumi
4 serving
Within 60 minutes
셔쪙의 꼼지락 레시피
Ingredients
  • Octopus
    4ea
  • Webfoot octopus
    10ea
  • Sea tangle
    2piece
  • Anchovy
    15ea
  • Water
    1500ml
  • Shellfish
    1pack
  • Manila clam
    1pack
  • Radish
    1/4piece
  • Cabbage
    8piece
  • water parsley
    6ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    2~3ea
  • crushed garlic
    1TS
  • Korean style soy sauce
    2TS
  • Salt
    eaea
Cooking Steps
STEP 1/5
Cut the octopus.
Remove the eyeballs, intestines, and mouth
Add 2 tablespoons of flour and 1 tablespoon of sea salt and beat the straw to remove impurities.
(Wash webfoot octopus in the same way.)
STEP 2/5
Prepare the broth.
(shell broth + kelp anchovy broth)
The clams that were soaked in salt water for 20 minutes
Grab it with both hands and rub it against each other
Put it in water and boil it a little more than blanch it.
It can be less dried and the impurities can settle, so just pour out the water from the stomach and make broth with kelp, green onions, and anchovies.
STEP 3/5
Broth We trim vegetables while we are young.
While the broth is boiling, chop the radish in low pieces,
Cut the cabbages into the size of radish
Cut the water parsley into 3-4cm long pieces.
STEP 4/5
I'm going to make Yeonpotang.
Add the radish to the broth first and boil until the radish is slightly cooked to make the soup cooler.
Next, add jjukumi and octopus,
Add minced garlic and cheongyang red pepper to taste.
(My husband is a glutton for food, so he always puts Cheongyang peppers as the base.
Thanks to this spicy taste, it tastes good even if you use less salt.)
STEP 5/5
Remove the foam from the soup and add the remaining vegetable water parsley, cabbage, and red pepper.
And season with soy sauce and salt.
1. Boil a little bit when serving clam broth. If you boil it for a long time, the clams become tough. 2. The spicy taste of Cheongyang red pepper makes you use less salt to season. 3. Bubble Walking TIP: Bubbles gather in the middle of the pot when the soup boils. Please roll it up at the same time.
Cooking review
5.00
score
  • 725*****
    score
    It's good. ^^ It tastes similar to squid radish soup^^
    2021-12-29 12:20
  • 411*****
    score
    This is so good! My family inhaled a lot. Thank you
    2017-03-25 02:03
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