Jjim
Encyclopedia
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.
Steaming
Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.-Method:...
or boiling
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid...
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
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
steamer mainly used for making tteok
Tteok
Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
) 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
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
, beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
shank
Shank (meat)
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.Lamb shanks are often braised whole; veal shanks are typically cross-cut.Some dishes made using shank include:...
or rump
Rump
-Politics:*Rump cabinet*Rump legislature*Rump organization*Rump Parliament*Rump Senate*Rump state*Rump party- Technology :* Runnable Userspace Meta Programs, software run in userspace that offers kernel functionality ....
, 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.
Types
- GalbijjimGalbijjimGalbijjim or kalbijjim is a variety of jjim or Korean steamed dish made with galbi . Beef galbi is sometimes referred to as "gari" , so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim...
(갈비찜), made by steaming marinated galbiGalbiGalbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
(beef short ribs) with diced potato and carrots in ganjangSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
sauce. - Andong jjimdakAndong jjimdakAndong jjimdak is a variety of jjim , which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang based sauce. The name literally means "steamed chicken of Andong."-Origin:There are many speculations on the origin of the dish...
(찜닭), made by steaming chicken with vegetables and cellophane noodlesCellophane noodlesCellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
in ganjangSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
sauce. - Gyeranjjim (계란찜), made with eggs
- Saengseon jjim (생선찜), made with fish
- AgujjimAgujjimAgujjim or agwijjim is a Korean jjim dish made with the fish agwi. It is usually translated as 'braised spicy angler....
(아구찜), made by steaming marinated blackmouth anglerGoosefishMonkfish are a family, Lophiidae, of anglerfishes. They are found in the Arctic, Atlantic, Indian and Pacific Oceans where they live on sandy and muddy bottoms of the continental shelf and continental slope, at depths in excess of ....
, stalked Sea Squirt, kongnamulKongnamulKongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
(soybean sprouts), and minari (미나리, water dropwortWater dropwortThe water dropworts, Oenanthe , are a genus of plants in the family Apiaceae. Most of the species grow in damp ground, in marshes or in water....
). It is a local specialty of MasanMasanMasan was a formerly a municipal city in South Gyeongsang Province, South Korea. The city was situated on Masan Bay , approximately 35 km west of Busan. It was known for its textile industry, and it was the site of Hite Brewery's production facilities.During the control of the Mongolians, the...
, South Gyeongsang Province. - Domijjim (도미찜), made with sea bream
- Eundaegujjim (은대구찜), made with codCodCod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
- Agujjim
- Jeonbokjjim (전복찜), made with abaloneAbaloneAbalone , from aulón, are small to very large-sized edible sea snails, marine gastropod molluscs in the family Haliotidae and the genus Haliotis...
marinated in a mixed sauce of ganjangGanjangGanjang is a kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.Traditionally, Koreans start processing soybeans around the 10th month of the lunar calendar. They soak soybeans overnight and then boil them. They then pound the soybeans into a powder and...
(Korean soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
) and cheongjuCheongju (wine)Cheongju is a clear Korean rice wine. The most popular brand of cheongju is Chung Ha...
(rice wineRice wineRice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars...
) - Dubujjim (두부찜), made with tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
- TteokbokkiTteokbokkiTteokbokki, also known as Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim , and was a braised dish of sliced rice cake, meat, eggs, and seasoning. Tteok jjim an early variant of modern tteokbokki, was...
(떡볶이), made with tteokTteokTteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
See also
- SeonSeon (food)Seon refers to Korean traditional dishes made by steaming vegetables such as zucchinis, cucumbers, eggplants, or Napa cabbages that are stuffed with fillings. Although the term is a counterpart of jjim, dishes made by steaming meat or seafood, the concept is not clearly settled...
, steamed stuffed vegetable dish - JorimJorimJorim is a generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time. Jorim is the noun of jorida which means "simmering in a thick soup or sauce". The term did not appear in cookbooks until 17th century because...
, braised dishes - BokkeumBokkeumBokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry...
, stir-fried dishes - Korean cuisine