Prepare radish, pumpkin, green onion, and bean sprouts.
Cut it into big pieces and not thin. Octopus goes in last, so just make sure that the soup comes out of these ingredients.

Put radish on the pot and put dried shrimp in it to make it cooler and more savory.

Cut the green onions into big pieces, add pumpkin, add water, and boil enough. If you boil it over high heat
Transfer to medium heat and boil until the soup is fully cooked.

Add minced garlic to this, please.

When it's boiling to a certain extent, add bean sprouts, close the lid, and boil until the bean sprouts are cooked.

In the meantime, prepare octopus. Turn over the head of the octopus to remove the intestines and ink. Wash it clean and prepare it.

The bean sprouts are ripe and the radishes are ripe enough. So the taste of the soup became very white and deep.

Season with anchovy sauce, please. Anchovy sauce gives more flavor than salt.

Lastly, add octopus.
Put in the octopus!!!!Yeonpotang is made quickly as long as there is broth that is brewed. If you have a gourd, put it in and boil it. It can be a cooler hot pot. If you don't have it, you can make water with radish, pumpkin, bean sprouts, and green onions like me.

Yeonpotang is complete. I'll just have to add the last topping. The color of the soup changed with octopus. It became a cooler taste of the soup. I guess you're eating Yeonpotang because it's.

Lastly, I'm going to add chives to wrap it up. If you put it in the bowl, it's over!!!

The refreshing and light Yeonpotang is complete. It's very simple. The ingredients are simple. But when you taste the soup, you think it's completely authentic.