| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Korean | Korean, Seafood | 4 | Servings |
INGREDIENTS
| 2 | c | Water |
| 2 | T | Denjang paste |
| 1 | Soft bean curd, in 1/2" cube | |
| 1 | t | Hot red chili powder, mix |
| with 1 tb water | ||
| 1 | Ginger, size of a quarter | |
| 1 | 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." 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 70.2mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.1g
Protein: <1g