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Jjim (찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steaming or boiling[1] 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, the name jjim has now come to imply a finished dish with a steamed appearance. The cooking method for most jjim dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.[2] Pressure cookers are popular for making jjim as well.[3]

Jjim
Korean.cuisine-Andong.jjimdalk-01.jpg
Andong jjimdalk, a variety of jjim dish
Korean name
Hangul
Hanja none
Revised Romanization jjim
McCune–Reischauer tchim

Proteins galbi, beef shank or rump, chicken, fish, or shellfish are usually the main ingredients. The ingredients are marinated in a sauce, then put to a boil with a small amount of water. The liquid is then reduced. Various vegetables and other ingredients are added for enhanced flavor.[2]

Contents

VarietiesEdit

GalleryEdit

See alsoEdit

ReferencesEdit

  1. ^ "The general kinds of Korea Food". Korea Tourism Organization. Retrieved 2013-04-04. 
  2. ^ a b (in Korean) Jjim at Nate Encyclopedia
  3. ^ (in Korean) Lee, Yangji (이양지). Smart Healthy Meal (야무진 건강 밥상), Samseong Publishing, 2005. ISBN 89-15-04094-5

External linksEdit