 | |
| 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. [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
- ^ 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.
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| 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. [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
- ^ 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.
|
| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |