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. Pressure cookers are popular for making jjim as well.

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). 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

• Tteokbokki (), made with tteok

Gallery

See also

• Seon, steamed stuffed vegetable dish

• Jorim, braised dishes

• Bokkeum, stir-fried dishes

• Korean cuisine

• List of steamed foods

References

External links