|Place of origin||Korea|
|Associated cuisine||Korean cuisine|
In South Jeolla Province, a different soup called yeonpo-tang is made with long arm octopus. The local specialty, octopus soup, may also be called nakji-yeonpo-tang (낙지연포탕; "octopus yeonpo-tang") outside the province.
Nakji-yeonpo-tang can be prepared by boiling long arm octopus in kelp 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 tree onions, sesame oil, and ground toasted sesame seeds, and is boiled together with the slices of octopus.
- "Yeonpo-tang" 연포탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 18 August 2017.
- Yun, Suh-young (19 December 2013). "Keep warm at Korea's best hot springs". The Korea Times. Retrieved 18 August 2017.
- "Nakji-yeonpo-tang" 낙지연포탕. Doopedia (in Korean). Doosan Corporation. Retrieved 13 September 2008.