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Korean clam soup-Jaecheopguk-01.jpg
Type Haejangguk
Place of origin Korea
Region or state Gyeongsang Province
Main ingredients Clams (jaecheop), garlic chives) and scallions
Cookbook: Jaecheopguk  Media: Jaecheopguk
Hangul 재첩국
Hanja none
Revised Romanization jaecheopguk
McCune–Reischauer chaech'ŏpkuk

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[1] as well as places near the Suyeong River in Busan and the Seomjin River.[2]

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).[3] It is also available as a packaged product.[4]

See also[edit]


  1. ^ "Jaecheopguk (edile cockle soup)". triptokorea.com. 
  2. ^ "Jaecheopguk (재첩국)" (in Korean). Doosan Encyber. Retrieved 2008-05-25. 
  3. ^ "Jaecheopguk (재첩국)" (in Korean). EncyKorea. Retrieved 2008-05-25. 
  4. ^ http://www.atnews.co.kr/eng/index.asp?idx=1286

External links[edit]