- Jjim
caption="Andong jjimdalk", a variety of "jjim" dish
hangul=찜
hanja="none"
rr=jjim
mr=tchim|"Jjim" (찜 IPA2|tɕim) is a
Korean cuisine term referring to dishes made bysteaming orboiling meat, chicken, fish, or shellfish which have beenmarinate d 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 have 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.cite web|title=Jjim (찜) |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249446&v=45|publisher=Empas /EncyKorea |language=Korean |accessdate=2008-05-13|]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 ",beef shank orrump , chicken, fish, or shellfish, while vegetables, mushrooms, or eggs are generally considered secondary ingredients.cite web|title=Jjim (찜) |url=http://www.encyber.com/search_w/ctdetail.php?masterno=144337&contentno=144337 |publisher=Doosan Encyclopedia |language=Korean |accessdate=2008-05-13|]Types
*
Galbijjim (갈비찜), made by steaming marinated "galbi " (beef short rib) with diced potato and carrots inganjang 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 ofMasan ,South Gyeongsang Province .
**Domijjim (도미찜), made withsea bream
*Jeonbokjjim (전복찜), made withabalone marinated in a mixed sauce of "ganjang " (Koreansoy sauce ) and "cheongju" (rice wine )
*Dubujjim (두부찜), made withtofu
*Tteokbokki (떡볶이), made with "tteok "Gallery
ee also
*Seon, steamed stuffed vegetable dish
*Jorim , braised dishes
*Bokkeum , stir-fried dishes
*Korean cuisine References
External links
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