Jaecheop Guk

About the dish

A refreshing hangover soup boiled by the Seomjin River. Marsh clam, prized for liver detox, was long enjoyed as a hangover soup, with the Seomjin River clams of Hadong and Gwangyang counted the finest. Jaecheop-guk, simmered clear with garlic chives, is a refreshing, mild Namdo hangover soup.

Key ingredient

Marsh clam (jaecheop) — rich in taurine and methionine, excellent for liver health and hangover relief; amino acids aid recovery; low-fat and high-protein. In season spring and summer; from the Seomjin River, Hadong and Gwangyang.

Ingredients

Main: marsh clam, garlic chives, scallion · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Soak the clams in salted water to purge.
2. Put the clams in cold water and boil to draw out the broth.
3. Skim the foam and simmer clear.
4. Add finely chopped garlic chives.
5. Season with salt and minced garlic and serve refreshingly.

▶ Watch recipe videos

A Glass · Traditional pairing