Jaecheopguk

Infobox Korean name

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caption="Jaecheopguk"
hangul=재첩국
hanja="none"
rr=jaecheopguk
mr=chaech'ŏpkuk|

"Jaecheopguk" (IPA2|dʑɛtɕʰʌpguk) is a clear Korean soup made with small freshwater clams called "jaecheop" (재첩, "Corbicula fluminea"). It is a local specialty of the Gyeongsang Province where "jaecheop" are harvested, such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung and Hadan countiescite web|url=http://english.triptokorea.com/english/viewtopic.php?t=4248 |title=Jaecheopguk (edile cockle soup) |publisher=triptokorea.com |language=English|] as well as places near Suyeong River in Busan and Seomjin River.cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=780473&contentno=780473 |title=Jaecheopguk (재첩국) |publisher=Doosan Encyber |language=Korean |accessdate=2008-05-25]

"Jaecheop guk" is made by boiling cleaned "jaecheop", "buchu" (부추, garlic chives‎) and scallions cut in about 6 or 7 cm lengths, and minced garlic. The soup is seasoned with salt and eaten as a "haejangguk" (soup used as a remedy for hangovers).cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=263403&v=42 |title=Jaecheopguk (재첩국) |publisher=EncyKorea |language=Korean |accessdate=2008-05-25] It is also available as a packaged product. [http://www.atnews.co.kr/eng/index.asp?idx=1286]

ee also

*Miyeok guk
*Jjigae
*Korean cuisine

References

*cite web|url=http://www.clickkorea.org/Food/foodView.asp?menubar=4&page=2&idx=15 |title= Jaecheopguk: Asian Clam Soup |publisher=Koreana / The Korea Foundation |author=Koo Chun-sur |date=2002

External links

*ko [http://happyday.donga.com/food/cuisine_detail.php?cookid=20010919000014&search_str= Jaecheopguk recipe] at Dong-a Ilbo