''Jjim'' (찜; ) is a

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been

marinate Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flav ...

d in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''

siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok S ...

'' (시루, earthenware steamer mainly used for making ''

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''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.''Jjim''
at Nate Encyclopedia

Pressure cookers Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which c ...

are popular for making ''jjim'' as well. Lee, Yangji (이양지). ''Smart Healthy Meal'' (야무진 건강 밥상)
Samseong Publishing
2005. Proteins ''

galbi ''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is us ...

'',

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

shank or

rump Rump may refer to: * Rump (animal) ** Buttocks * Rump steak, slightly different cuts of meat in Britain and America * Rump kernel, software run in userspace that offers kernel functionality in NetBSD Politics *Rump cabinet * Rump legislature * Ru ...

, 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

Galbijjim Galbi-jjim * () or braised short ribs is a variety of '' jjim'' or Korean steamed dish made with ''galbi'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called ''dwe ...

(갈비찜), made by steaming marinated ''

'' (beef short ribs) with diced potato and carrots in

ganjang Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...

sauce. * Andong jjimdak (찜닭), made by steaming chicken with vegetables and cellophane noodles in

(간장, soy) sauce. *

Gyeranjjim ''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of '' jjim'', Korean steamed dish. * It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with ''saeu-jeot'' (salted shrimp) or ''myeongnan-jeot'' (salted pollo ...

(계란찜), made with eggs *Saengseon jjim (생선찜), made with fish **

Agujjim ''Agwi-jjim'' * () or ''agu-jjim'' () is a Korean cuisine, Korean ''jjim'' dish made with Lophiomus setigerus, blackmouth angler, the fish known as ''agwi'' in Korean. The name of the dish is usually translated as "braised spicy angler". The d ...

(아구찜), made by steaming marinated blackmouth angler, stalked Sea Squirt, ''

kongnamul Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. ...

'' (soybean sprouts), and ''minari'' (미나리, ''

Oenanthe javanica ''Oenanthe javanica'', commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort and Japanese (flat leaf) parsley, is a plant of the genus '' Oenanthe'' originating from East Asia. It has a widespread native dist ...

''). It is a local specialty of

Masan Masan is an administrative region of Changwon, a city in the South Gyeongsang Province. It was formerly an independent city from 1949 until 30 June 2010, when it was absorbed to Changwon along with Jinhae. Masan was redistricted as two distric ...

South Gyeongsang Province South Gyeongsang Province ( ko, 경상남도, translit=Gyeongsangnam-do, ) is a province in the southeast of South Korea. The provincial capital is at Changwon. It is adjacent to the major metropolitan center and port of Busan. The UNESCO World H ...

. **Domijjim (도미찜), made with sea bream **Eundaegujjim (은대구찜), made with

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

*Jeonbokjjim (전복찜), made with abalone marinated in a mixed sauce of ''

'' (Korean soy sauce) and ''

cheongju Cheongju () is the capital and largest city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the one where Sangdang Sanseong is ...

'' ( rice wine) *Dubujjim (두부찜), made with

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

Tteokbokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some comm ...

(떡볶이), made with ''

Gallery

File:Korean.food-Agu.jjim-01.jpg, ''

Agwi-jjim ''Agwi-jjim'' * () or ''agu-jjim'' () is a Korean '' jjim'' dish made with blackmouth angler, the fish known as ''agwi'' in Korean. The name of the dish is usually translated as "braised spicy angler". The dish is seasoned with hot chili pepp ...

'' (blackmouth angler ''jjim'') File:Korean braised beef short ribs-Galbijjim-02.jpg, ''

Galbi-jjim Galbi-jjim * () or braised short ribs is a variety of ''jjim'' or Korean cuisine, Korean steamed dish made with ''galbi'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it ...

'' (beef rib ''jjim'') File:Korean cuisine-Saengseon jjim-01.jpg, '' Jogi-jjim'' (yellow croaker ''jjim'') File:Mugeun-ji-jjim.jpg, ''Mugeun- ji-jjim'' (aged kimchi ''jjim'') File:1005_eggjjim.jpg, ''

Gyeran-jjim ''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of ''jjim'', Korean steamed dish. * It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with ''saeu-jeot'' (salted shrimp) or ''myeongnan-jeot'' (salted polloc ...

'' (egg ''jjim'') File:Korean.food-Dubujjim-02.jpg, ''

Dubu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super fir ...

-jjim'' (tofu ''jjim'')

References

External links

{{Commons category Korean cuisine Steamed foods