Jaecheop Guk, Clam Soup, Freshwater Marsh Clam Soup, 河蚬汤, 河蜆湯, チェチョプクク, シジミスープ, 재첩국 Leave a comment

This soup is prepared by boiling deshelled jaecheop (freshwater marsh clams) with chopped thread scallions or chives in an Asian clam-based broth. Jaecheop are harvested mostly in the Seomjingang River area, which has led jaecheop soup to become a popular local specialty inthe nearby Hadong area.

将河蚬放入清水中熬煮,煮熟后取肉去壳,再放入一些小葱或韭菜即可。河蚬多产于蝉津江附近,是河东地区的传统美食。

把煮好的蜆肉放入煮蜆的湯裡,然後放點蔥絲或韭菜來吃。蜆多產於蟾津江附近,是河東地區的傳統美食。

シジミの身だけを出し汁に入れ、わけぎやニラを入れて食べる料理。シジミは蟾津江付近で多くとれる。シジミスープは昔から河東地域のご当地料理として有名。

Ingredients (serve 4)
1 lb (500g) Asian clams, 4 oz (120g) Korean chives, 1 tablespoon rice wine, 5 cups water (1.25L), salt as needed

Cooking
1. Rub the clams to wash. Soak the clams in the cold water for 2 hours to remove sand.
2. Slice the chives into ½-inch (1-cm) long segments.
3. In a large pot, add the clams, water and rice wine and bring to a boil for 15 minutes over high heat. Remove the meat from clams with chopsticks and set aside.
4. Strain the broth in a colander with cheesecloth to remove sand.
5. In a large pot, add the broth and season to taste with salt. Add clam meat and chives and bring to boil over high heat. When it boils, turn off the heat and ladle the soup in the individual bowls.

en.wikipedia.org/wiki/Jaecheop-guk

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