Jaecheop-guk

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Jaecheop-guk
Korean clam soup-Jaecheopguk-01.jpg
Type Guk
Place of origin Korea
Region or state Yeongnam, Honam
Main ingredients Jaecheop
Cookbook: Jaecheop-guk  Media: Jaecheop-guk
Korean name
Hangul 재첩국
Hanja n/a
Revised Romanization jaecheop-guk
McCune–Reischauer chaech'ŏp-kuk
IPA [tɕɛ.tɕʰʌp̚.k͈uk̚]

Jaecheop-guk (재첩국) is a clear guk (soup) made with jaecheop, small freshwater marsh clams native to Korea.[1] The soup is considered a local specialty of Yeongnam and Honam regions, where jaecheop are harvested in the lower reaches of Nakdong River and Seomjin River.[2][3]

Chopped garlic chives or silpa (thread scallions) along with minced garlic is typically added at the end of the cooking process.[4] The soup is usually seasoned with salt and eaten as a hangover soup. It is also available as a packaged product.

See also[edit]

References[edit]

Further readings[edit]

Koo, Chun-sur (Summer 2002). "Asian Clam Soup: Jaecheopguk". Koreana. pp. 70–73. Retrieved 9 April 2017 – via issuu.