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Title: Jjim  
Author: World Heritage Encyclopedia
Language: English
Subject: Andong jjimdak, Korean cuisine, Guk, Jokpyeon, Mieum
Publisher: World Heritage Encyclopedia


Andong jjimdalk, a variety of jjim dish
Korean name
Hanja none
Revised Romanization jjim
McCune–Reischauer tchim

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]



See also


  1. ^
  2. ^ a b (Korean) Jjim at Nate Encyclopedia
  3. ^ (Korean) Lee, Yangji (이양지). Smart Healthy Meal (야무진 건강 밥상), Samseong Publishing, 2005. ISBN 89-15-04094-5

External links

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