 | |
| 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.