MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.95
 
       Title: DENJANG JIEGE KEH (SPICED CRAB SOUP)
  Categories: Seafood, Korean
       Yield: 4 Servings
 
       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
 
   “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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