A small freshwater-brackish clam of the Corbicula genus (jaecheop), gathered from the sandy beds of rivers such as the Seomjin. Cooked whole, the tiny clams release a clear, clean, minerally broth rich in the amino acids that give it a gentle, sweet-savoury depth — the soul of Gyeongsang's jaecheop-guk and a celebrated hangover cure. The meats are tender and delicate, the broth faintly milky.
Where it comes from
A small freshwater clam (jaecheop) of Korean rivers, the basis of the clear broth of jaecheop-guk.
In the kitchen
Simmered whole to make the clear, minerally broth of jaecheop-guk; served as a hangover cure.
Nutrition (per 100g)
~74kcalCal
~13.0gProtein
~1.0gFat
~3.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
