| Jjim | |
Andong jjimdak, a variety of jjim dish
| |
| Korean name | |
|---|---|
| Hangul | 찜 |
| Revised Romanization | jjim |
| McCune–Reischauer | tchim |
 |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
|
Staples |
|
Ancillaries
Pickled dishes
Soups & stews |
|
|
|
Drinks |
|
Condiments |
|
Utensils |
|
Other |
|
|
Jjim (Korean: 찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steamingorboiling[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 shankorrump, 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]
