Jjim

Infobox Korean name

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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 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 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 or rump, 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 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" (Korean soy sauce) and "cheongju" (rice wine)
*Dubujjim (두부찜), made with tofu
*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