In South Jeolla Province, a different soup called yeonpo-tang is made with long arm octopus.[2] The local specialty, octopus soup, may also be called nakji-yeonpo-tang (낙지연포탕; "octopus yeonpo-tang") outside the province.[3]
Preparation
Nakji-yeonpo-tang can be prepared by boiling long arm octopus in kelpstock, taking the octopus out, slicing them into bite-sized pieces and putting them back into the soup.[3] The soup is usually seasoned with salt, minced garlic, sliced tree onions, sesame oil, and ground toasted sesame seeds, and is boiled together with the slices of octopus.[3]
See also
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