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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]

Jaecheop-guk

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]

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

References

Further reading

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