Jaecheop-guk explained

Jaecheop-guk
Country:	Korea
Region:	Yeongnam, Honam
Type:	Guk
Main Ingredient:	Jaecheop
Serving Size:	100 g

Korean name
Hangul:	Korean: 재첩국
Hanja:	none
Rr:	jaecheop-guk
Mr:	chaech'ŏp-kuk
Koreanipa:	pronounced as /ko/

Jaecheop-guk 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

• Clam soup
• List of clam dishes
• List of fish and seafood soups

Further reading

News: Asian Clam Soup: Jaecheopguk. Koo. Chun-sur. Summer 2002. Koreana. 9 April 2017. 70–73. issuu.

Notes and References

1. Köhler. F.. 2011. Corbicula leana. 10.2305/iucn.uk.2011-2.rlts.t189564a8748990.en.
2. News: Healthy, hearty hangover soup. Lee. Sang-eun. 19 December 2009. Korea JoongAng Daily.
3. Book: Koehler, Robert. Traditional Food: A Taste of Korean Life. Seoul Selection. 2012. 978-1-62412-036-7. Seoul. 101.
4. Web site: jaecheop-guk. Doopedia. Doosan Corporation. ko:재첩국. 8 April 2017.