Place of origin
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|Clams (jaecheop), garlic chives) and scallions|
Jaecheopguk (Korean pronunciation: [tɕɛtɕʰʌpk͈uk]) is a clear Korean soup made with small freshwater clams called jaecheop (재첩, Corbicula leana). It is a local specialty of the Gyeongsang Province where jaecheop are harvested, such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung, and Hadan counties as well as places near the Suyeong River in Busan and the Seomjin River.
Jaecheop guk is made by boiling cleaned jaecheop, buchu (부추, garlic chives) and scallions cut in about 6 or 7 cm lengths, and minced garlic. The soup is seasoned with salt and eaten as a haejangguk (soup used as a remedy for hangovers). It is also available as a packaged product.
- Koo Chun-sur (2002). "Jaecheopguk: Asian Clam Soup". Koreana / The Korea Foundation.
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