''Jjim'' (; ) 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, 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.
[''Jjim'']
at Nate Encyclopedia Pressure cookers are popular for making ''jjim'' as well.
[ Lee, Yangji (이양지). ''Smart Healthy Meal'' (야무진 건강 밥상)]
Samseong Publishing
2005.
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.
Varieties
*''Galbi-jjim'' (), made by steaming marinated ''
galbi'' (beef short ribs) with diced potato and carrots in
ganjang sauce.
*''
Andong jjimdak'' (), made by steaming chicken with vegetables and
cellophane noodles in
ganjang(간장, soy) sauce.
*''
Gyeran-jjim'' (), made with eggs
*''Saengseon jjim'' (), made with fish
**''
Agu-jjim'' (), made by steaming marinated
blackmouth angler,
stalked Sea Squirt, ''
kongnamul'' (soybean sprouts), and ''minari'' (미나리, ''
Oenanthe javanica ''Oenanthe'' can refer to:
Taxonomy
*Oenanthe (bird), ''Oenanthe'' (bird), a genus of birds in the family Muscicapidae
*Oenanthe (plant), ''Oenanthe'' (plant), a genus of plants in the family Apiaceae
Persons
* Oenanthe of Egypt (flourished 3r ...
''). It is a local specialty of
Masan,
South Gyeongsang Province.
**''Domi-jjim'' (), made with
sea bream
**''Eundaegu-jjim'' (), made with
cod
*''Jeonbok-jjim'' (), made with
abalone marinated in a mixed sauce of ''
ganjang'' (Korean
soy sauce) and ''
cheongju'' (
rice wine)
*''Dubu-jjim'' (), made with
tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
*''
Tteokbokki'' (), made with ''
tteok''
Gallery
File:Korean.food-Agu.jjim-01.jpg, '' Agwi-jjim'' (blackmouth angler ''jjim'')
File:Korean braised beef short ribs-Galbijjim-02.jpg, '' Galbi-jjim'' (beef rib ''jjim'')
File:Korean cuisine-Saengseon jjim-01.jpg, '' Jogi-jjim'' (yellow croaker ''jjim'')
File:1005_eggjjim.jpg, '' Gyeran-jjim'' (egg ''jjim'')
File:Korean.food-Dubujjim-02.jpg, '' Dubu-jjim'' (tofu ''jjim'')
See also
*
''Seon'', steamed stuffed vegetable dish
*''
Jorim'', braised dishes
*''
Bokkeum'', stir-fried dishes
*
Korean cuisine
*
List of steamed foods
References
External links
{{Commons category
Korean cuisine
Steamed foods