''Jjim'' (찜; ) is a
Korean cuisine term referring to dishes made by
steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
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 flavor b ...
d in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''
siru'' (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, ''tte ...
'') 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 are popular for making ''jjim'' as well.
[ Lee, Yangji (이양지). ''Smart Healthy Meal'' (야무진 건강 밥상)]
Samseong Publishing
2005.
Proteins ''
galbi'',
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, 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 ''dwej ...
(갈비찜), made by steaming marinated ''
galbi'' (beef short ribs) with diced potato and carrots in
ganjang sauce.
*
Andong jjimdak
Andong-jjimdak () is a variety of ''jjim'' (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ''ganjang'' (Korean soy sauce) based sauc ...
(찜닭), made by steaming chicken with vegetables and
cellophane noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
in
ganjang(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 polloc ...
(계란찜), made with eggs
*Saengseon jjim (생선찜), made with fish
**
Agujjim
''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 peppe ...
(아구찜), 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.
**Domijjim (도미찜), made with
sea bream
**Eundaegujjim (은대구찜), made with
cod
*Jeonbokjjim (전복찜), made with
abalone marinated in a mixed sauce of ''
ganjang'' (Korean
soy sauce) and ''
cheongju'' (
rice wine)
*Dubujjim (두부찜), made with
tofu
*
Tteokbokki (떡볶이), made with ''
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, ''tte ...
''
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'' (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 poll ...
'' (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 firm ...
-jjim'' (tofu ''jjim'')
See also
*
Seon, steamed stuffed vegetable dish
*
Jorim
''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochu ...
, braised dishes
*
Bokkeum, stir-fried dishes
*
Korean cuisine
*
List of steamed foods
References
External links
{{Commons category
Korean cuisine
Steamed foods