''Jijimi'' () is a type of
Korean
Korean may refer to:
People and culture
* Koreans, ethnic group originating in the Korean Peninsula
* Korean cuisine
* Korean culture
* Korean language
**Korean alphabet, known as Hangul or Chosŏn'gŭl
**Korean dialects and the Jeju language
** ...
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
made by boiling meat, fish or vegetables. It is thicker than ''
guk'', but thinner than ''
jjigae''.
''
Joseon mussang sinsik yori jebeop'', the first
color-printed Korean cookbook published in 1924, states that "''Jijimi'' tastes better than ''guk'', and ''jjigae'' tastes better than ''jijimi'', being smaller in quantity and savorier."
Types
References
Korean soups and stews
{{Korea-cuisine-stub