Free Recipe Denjang Jiege Keh (Spiced Crab Soup)
Recipe Type: Free Seafood Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Denjang Jiege Keh (Spiced Crab Soup) Recipe
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
Denjang Jiege Keh (Spiced Crab Soup) Preparation
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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