 | |
| Type | Guk |
|---|---|
| Place of origin | Korea |
| Region or state | Yeongnam, Honam |
| Main ingredients | Jaecheop |
| Korean name | |
| Hangul | 재첩국 |
|---|---|
| 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. 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.
Chopped garlic chives or scallions along with minced garlic is typically added at the end of the cooking process. The soup is usually seasoned with salt and eaten as a hangover soup. It is also available as a packaged product.
See also
References
- Köhler, F. (2011). "Corbicula leana". IUCN Red List of Threatened Species. 2011. doi:10.2305/iucn.uk.2011-2.rlts.t189564a8748990.en.
- Lee, Sang-eun (19 December 2009). "Healthy, hearty hangover soup". Korea JoongAng Daily.
- Koehler, Robert (2012). Traditional Food: A Taste of Korean Life. Seoul: Seoul Selection. p. 101. ISBN 978-1-62412-036-7.
- "jaecheop-guk" 재첩국. Doopedia. Doosan Corporation. Retrieved 8 April 2017.
Further reading
Koo, Chun-sur (Summer 2002). "Asian Clam Soup: Jaecheopguk". Koreana. pp. 70–73. Retrieved 9 April 2017 – via issuu.
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