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.
Koo, Chun-sur (Summer 2002). "Asian Clam Soup: Jaecheopguk". Koreana. pp. 70–73. Retrieved 9 April 2017 – via issuu.
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.
Koo, Chun-sur (Summer 2002). "Asian Clam Soup: Jaecheopguk". Koreana. pp. 70–73. Retrieved 9 April 2017 – via issuu.