Jaecheopguk
 | |
| Type | Haejangguk |
|---|---|
| Place of origin | Korea |
| Region or state | Gyeongsang Province |
| Main ingredients | Clams (jaecheop), garlic chives) and scallions |
 Cookbook: Jaecheopguk  Media: Jaecheopguk | |
| 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
References
- ↑ "Jaecheopguk (edile cockle soup)". triptokorea.com.
- ↑ "Jaecheopguk (재첩국)" (in Korean). Doosan Encyber. Retrieved 2008-05-25.
- ↑ "Jaecheopguk (재첩국)" (in Korean). EncyKorea. Retrieved 2008-05-25.
- ↑ http://www.atnews.co.kr/eng/index.asp?idx=1286
- Koo Chun-sur (2002). "Jaecheopguk: Asian Clam Soup". Koreana / The Korea Foundation.
External links
- (Korean) Jaecheopguk recipe at Dong-a Ilbo
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