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''Jaecheopguk'' ((:tɕɛtɕʰʌpk͈uk)) is a clear Korean soup made with small freshwater clams called ''jaecheop'' (재첩, ''Corbicula leana''). 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 counties〔(【引用サイトリンク】title=Jaecheopguk (edile cockle soup) )〕 as well as places near the Suyeong River in Busan and the Seomjin River. ''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). It is also available as a packaged product.〔http://www.atnews.co.kr/eng/index.asp?idx=1286〕 == See also == *Miyeok guk *Jjigae *Korean cuisine * List of soups 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jaecheopguk」の詳細全文を読む スポンサード リンク
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