MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      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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