''Jaecheop-guk'' () is a clear ''

guk ''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...

'' (soup) made with ''jaecheop'', small freshwater marsh clams native to Korea. The soup is considered a local specialty of

Yeongnam Yeongnam (Hangul: 영남, ; literally "south of the passes") is a region that coincides with the former Gyeongsang Province in what is now South Korea. The region includes the modern-day provinces of North and South Gyeongsang and the self-go ...

and Honam regions, where ''jaecheop'' are harvested in the lower reaches of

Nakdong River The Nakdonggang River or Nakdonggang () is the longest river in South Korea, and passes through major cities such as Daegu and Busan. It takes its name from its role as the eastern border of the Gaya confederacy during Korea's Three Kingdoms Er ...

and Seomjin River. Chopped

garlic chives ''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Description ...

scallions Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...

along with minced garlic is typically added at the end of the cooking process. The soup is usually seasoned with salt and eaten as a hangover soup. It is also available as a packaged product.

See also

References

Further reading