Yeonpo-tang
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Yeonpo-tang
''Yeonpo-tang'' () or ''yeonpo-guk'' () is a guk, Korean soup made with beef, Korean radish, radish, tofu, and Saccharina japonica, kelp stock (food), stock. In South Jeolla Province, a different soup called ''yeonpo-tang'' is made with Octopus minor, long arm octopus. The local specialty, octopus soup, may also be called ''nakji-yeonpo-tang'' (; "octopus ''yeonpo-tang''") outside the province. Preparation ''Nakji-yeonpo-tang'' can be prepared by boiling Octopus minor, long arm octopus in Saccharina japonica, kelp stock (food), stock, taking the octopus out, slicing them into bite-sized pieces and putting them back into the soup. The soup is usually seasoned with salt, minced garlic, sliced Allium × proliferum, tree onions, sesame oil, and ground toasted sesame seeds, and is boiled together with the slices of octopus. See also * List of seafood dishes * List of soups References

Funeral food and drink Korean soups and stews Octopus dishes Tofu dishes {{Korea-cuisi ...
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Octopus Minor
''Octopus minor'', otherwise known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the benthic coastal waters surrounding Eastern China, Japan, and the Korean Peninsula. It lives at depths ranging from . ''O. minor'' is commonly found in the mudflats of sub-tidal zones leaving it exposed to significant environmental variations. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the Asian countries in which it is found. It is important commercially to the fishing communities in Korea, it contributes to the $35 million octopus industry. It is recognised as a Korean culinary seafood option, commonly referred to as ''nakji'' (낙지). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiological makeup of the ''O. minor''. It has been shown to host a dangerous pa ...
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