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Jaecheop-guk

Jaecheop-guk
TypeGuk
Place of originKorea
Region or stateYeongnam, Honam
Main ingredientsJaecheop
Korean name
Hangul
재첩국
Revised Romanizationjaecheop-guk
McCune–Reischauerchaech'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 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

References

  1. ^ Köhler, F. (2011). "Corbicula leana". IUCN Red List of Threatened Species. 2011. doi:10.2305/iucn.uk.2011-2.rlts.t189564a8748990.en.
  2. ^ Lee, Sang-eun (19 December 2009). "Healthy, hearty hangover soup". Korea JoongAng Daily.
  3. ^ Koehler, Robert (2012). Traditional Food: A Taste of Korean Life. Seoul: Seoul Selection. p. 101. ISBN 978-1-62412-036-7.
  4. ^ "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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