Denjang Jiege Keh (Spiced Crab Soup)

Title:
Denjang Jiege Keh (Spiced Crab Soup)

Yield:
4 Servings

Categories:
Seafood,
Korean




Ingredients:





     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


 more.


 


 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