Jaecheop-guk

Jaecheop-guk

A bowl of Jaecheop-guk

Jaecheop-guk (___) is a traditional Korean soup made with small freshwater clams known as jaecheop (__). This dish is particularly popular in the southern regions of South Korea, especially in the Gyeongsang Province.

Ingredients

The primary ingredient in Jaecheop-guk is the jaecheop clams, which are known for their small size and delicate flavor. Other ingredients typically include:

• Water
• Soy sauce
• Garlic
• Green onion
• Salt
• Pepper

Some variations of the soup may also include tofu or egg to enhance the texture and nutritional value.

Preparation

The preparation of Jaecheop-guk involves several steps:

1. Cleaning the Clams: The jaecheop clams are thoroughly cleaned to remove any sand or impurities. This is often done by soaking them in salt water for several hours.

2. Boiling: The cleaned clams are boiled in water until they open, releasing their flavor into the broth.

3. Seasoning: The broth is seasoned with soy sauce, garlic, and green onions. Salt and pepper are added to taste.

4. Serving: The soup is typically served hot, often with a side of rice and kimchi.

Cultural Significance

Jaecheop-guk is not only valued for its taste but also for its purported health benefits. It is believed to aid in digestion and is often consumed as a restorative dish, especially after consuming alcohol. The soup is a staple in many Korean households and is also served in traditional Korean restaurants.

Variations

While the basic recipe for Jaecheop-guk remains consistent, there are regional variations that may include additional ingredients such as:

• Tofu
• Egg
• Seaweed

These variations can alter the texture and flavor of the soup, providing a unique experience depending on the region.

Related Pages

• Korean cuisine
• Clam
• Soup
• Gyeongsang Province