| Jjim | |
|---|---|
Andong jjimdalk, a variety of jjim dish |
|
| Korean name | |
| Hangul | 찜 |
| Hanja | none |
| Revised Romanization | jjim |
| McCune–Reischauer | tchim |
Jjim (찜; Korean pronunciation: [tɕ͈im]) 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.[1] Pressure cookers are popular for making jjim as well.[2]
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.[1]
Contents |
| This article is part of a series on |
| Korean cuisine 한국 요리 |
|---|
|
Ancillaries
|
|
Beverages
|
| Korea portal |