Denjang Jiege Keh (Spiced Crab Soup)

         Yield: 4 Servings
Categories: Seafood, Korean

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.