This article will be permanently flagged as inappropriate and made unaccessible to everyone. Are you certain this article is inappropriate? Excessive Violence Sexual Content Political / Social
Email Address:
Article Id: WHEBN0017406545 Reproduction Date:
Soups & stews
Banchan
Jjim (찜; Korean pronunciation: ) 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]
Saengseon jjim
Gyeranjjim in hot pot
Pieces of gyeranjjim
Dubujjim
Ganjang tteokbokki
Nate (web portal), National Assembly of the Republic of Korea, The Academy of Korean Studies
Korea, Glutinous rice, Hangul, Korean cuisine, Injeolmi
North Korea, Hanja, South Korea, Korean language, Buddhism
JavaScript, Computer security, Ruby (programming language), Operating system, Cross-platform
Hanja, South Korea, North Korea, Serif, Alphabet
Hangul, Hanja, Jjim, Andong, Revised Romanization of Korean
Korea, Korean cuisine, Hanja, Kimchi, Tteok
Korea, Hangul, Vinegar, Hanja, Korean cuisine
Korea, Korean cuisine, Rice, Water, Food