| 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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