Denjang Jiege Keh (spiced Crab Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
2 tbsp: Denjang paste,
1: Soft bean curd, in 1/2" cube
1 tsp: 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
1/2 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 teachers 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
Source from luhu.jp
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 teachers 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
Source from luhu.jp