From Wikipedia, the free encyclopedia
Jaecheopguk is a clear Korean soup made with small freshwater clam called "jaecheop" (재첩, Corbicula fluminea). It is a local specialty of the Gyeongsang Province where jeacheop is harvested a lot such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung and Hadan counties[1] as well as places near Suyeong River in Busan and Seomjin River.[2]
Jaecheop guk is made by boiling cleaned jaecheop, buchu (부추, garlic chives) and scallion cut in about 6 or 7 cm and minced garlic. The soup is seasoned with salt and eaten as a haejangguk (soup for hangover).[3] It is also available as a packaged product.[4]
[edit] See also
[edit] References
[edit] External links
