Denjang jiege keh (spiced crab soup)

4 Servings

Ingredients

Quantity Ingredient
2 cups Water
2 tablespoons Denjang paste
1 Soft bean curd; in 1/2\" cube
1 teaspoon Hot red chili powder; mix with 1 tb water
1 slice Ginger; size of a quarter
1 small Onion; sliced (1/3 cup)
1 Garlic clove; crushed
2 Crabs; each in 4 pieces
½ cup Zucchini; sliced

Directions

"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

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