Name: Denjang Jiege Keh (Spiced Crab Soup)
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

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Korean	Seafood, Korean	4	Servings

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

INSTRUCTIONS

"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 <placel@worldnet.att.net>
Date: Sat, 11 Jan 1997 20:57:34 +0000

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