| Jjim | |
 Andong jjimdak, a variety of jjim dish | |
| Korean name | |
|---|---|
| Hangul | 찜 |
| Revised Romanization | jjim |
| McCune–Reischauer | tchim |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Jjim (Korean: 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]
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]
- ^ "The general kinds of Korea Food". Korea Tourism Organization. Archived from the original on 2012-05-08. Retrieved 2013-04-04.
- ^ a b (in Korean) Jjim Archived 2011-06-10 at the Wayback Machine at Nate Encyclopedia
- ^ (in Korean) Lee, Yangji (이양지). Smart Healthy Meal (야무진 건강 밥상), Samseong Publishing, 2005. ISBN 89-15-04094-5