Denjang Jiege Keh (Spiced Crab Soup)

| Next >>

Title: Denjang Jiege Keh (Spiced Crab Soup)
Yield: 4 Servings
Categories: Seafood, Korean


2 c Water
2 tb Denjang paste
1 Soft bean curd; in 1/2" cube
1 ts Hot red chili powder; mix
-with 1 tb water
1 sl Ginger; size of a quarter
1 sm Onion; sliced (1/3 cup)
1 Garlic clove; crushed
2 Crabs; each in 4 pieces
1/2 c Zucchini; sliced

"The people of Kwangju where this recipe originates like their food salty
and chili-hot. The fermented denjang paste provides the basis of the
seasonings, aided by the chili and ginger. The fresh crabs absorb the
flavors and the entire soup is enormously attractive. I went to my
teacher's house one August in the middle of a three day pre-typhoon
downpour. Sheets of water poured out of the sky as my taxi wended its way
to the edge of town. The rice fields in this rice-growing region shimmered
with an intense green as the rain engulfed the paddy. It had a wild, wet
beauty but I was glad when I arrived and could concentrate in comfort on
the crabs and the soup."

1. Put the water and bean paste (denjang) into a pan and simmer over low
heat, covered, for 10 minutes. Add the bean curd and cook for 5 minutes

2. Now add all the other ingredients and cook for 15 minutes more. Serve in
4 individual bowls with rice and an assortment of side dishes.

Source: "The Korean Kitchen" by Copeland Marks
Posted to MM-Recipes Digest V4 #012

From: Linda Place

Date: Sat, 11 Jan 1997 20:57:34 +0000