Jijimi
 San-namul-jijimi, a jijimi made with san-namul (mountain vegetables) | |
| Type | Stew |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Similar dishes | Guk, jjigae, jeongol |
| Korean name | |
| Hangul | 지짐이 |
|---|---|
| Revised Romanization | jijimi |
| McCune–Reischauer | chijimi |
| IPA | [tɕi.dʑi.mi] |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Jijimi (지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae.[1] , 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."[2][3]
Types[]
- amchi-jijimi (암치지짐이) – female stew
- bak-jijimi (박지짐이) – calabash stew
- bangeo-jijimi (방어지짐이) – amberjack stew
- biut-jijimi (비웃지짐이) – herring stew
- byeongeo-jijimi (병어지짐이) – silver pomfret stew
- dak-jijimi (닭지짐이) – chicken stew
- gajae-jijimi (가재지짐이) – crayfish stew
- gajami-jijimi (가자미지짐이) – righteye flounder stew
- ge-jijimi (게지짐이) – crab stew
- hobak-jijimi (호박지짐이) – Korean zucchini stew
- hobaksun-jijimi (호박순지짐이) – pumpkin shoots stew
- ingeo-jijimi (잉어지짐이) – carp stew
- jagasari-jijimi (자가사리지짐이) – torrent catfish stew
- jeonbok-jijimi (전복지짐이) – abalone stew
- jeyuk-jijimi (제육지짐이) – pork stew
- jogi-jijimi (조기지짐이) – yellow croaker stew
- megi-jijimi (메기지짐이) – Amur catfish stew
- mennamul-jijimi (멧나물지짐이) – mountain namul stew
- mineo-jijimi (민어지짐이) – croaker stew
- miyeok-jijimi (미역지짐이) – seaweed stew
- mu-jijimi (무지짐이) – radish stew
- oi-jijimi (오이지짐이) – cucumber stew
- saengi-jijimi (생이지짐이) – stew
- saeu-jijimi (새우지짐이) – shrimp stew
- siraegi-jijimi (시래기지짐이) – radish greens stew
- soejok-jijimi (쇠족지짐이) – cow's trotters stew
- ssogari-jijimi (쏘가리지짐이) – golden mandarin fish stew
- ttukkal-jijimi (뚜깔지짐이) – stew
- ugeoji-jijimi (우거지지짐이) – cabbage outer leaves stew
- wakjeogi (왁적이) – radish stew
References[]
- ^ "jijimi" 지짐이. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
- ^ 주, 영하 (15 August 2011). "[주영하의 음식 100년](24) 쏘가리매운탕". Kyunghyang Shinmun (in Korean). Retrieved 7 December 2016.
- ^ Yi, Yonggi (1943) [1924]. Joseon mussang sinsik yori jebeop 됴션무쌍신식료리제법 (4th ed.). Seoul, Korea: Yeongchang seogwan. Lay summary – Korean Food Foundation.
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