Recipe - Denjang Jiege Keh (Spiced Crab Soup)

2 cup Water
2 tablespoon Denjang paste
1 Soft bean curd; in 1/2" cube
1 teaspoon Hot red chili powder; mix
with 1 tablespoon water
1 sl Ginger; size of a quarter
1 small Onion; cut or sliced up (1/3 cup)
1 Garlic clove; crushed
2 Crabs; each in 4 pieces
One half cup Zucchini; cut or sliced up

"The people of Kwangju where this recipe originates like their food salty
and chilihot. 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 pretyphoon
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 ricegrowing 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 MMRecipes Digest V4 #012

From: Linda Place placel@worldnet.att.net

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