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Denjang Jiege Keh (spiced Crab Soup)

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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)
----------------------------------------------
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


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