Jjim

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Jjim

Andong jjimdalk, one of jjim dishes

Korean name

Hangul	찜
Hanja	none
Revised Romanization	jjim
McCune-Reischauer	tchim

Jjim (찜 IPA: [tɕim]) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru (시루, earthenware steamer mainly used for making tteok) by steaming. However as kitchen tools become diversified and simplified, the cooking method has changed to making jjim dishes by boiling in a small amount of broth, although the name has not changed.^[1]

When making a jjim dish, the main ingredients are marinated in a sauce, then a small amount of water is added before cooking. The main ingredient is a meat, such as galbi, shank or rump of beef, chicken, fish or shellfish while vegetables, mushroom, eggs are generally considered secondary ingredients.^[2]

1 Types
2 Gallery
3 See also
4 References
5 External links

[edit] Types

Galbijjim (갈비찜), made by steaming marinated galbi (beef short rib) with diced potato and carrots in ganjang sauce.
Gyeranjjim (계란찜), made with eggs
Saengseon jjim (생선찜), made with fish
- Agujjim (아구찜), made by steaming marinated blackmouth angler, stalked Sea Squirt, kongnamul (soybean sprouts), and minari (미나리, water dropwort). It is a local specialty of Masan, South Gyeongsang Province.
- Domijjim (도미찜), made with sea bream
Jeonbokjjim (전복찜), made with abalone marinated in a mixed sauce of ganjang and cheongju
Dubujjim (두부찜), made with tofu
Tteokbokki (떡볶이), made with tteok