Jijimi

*Jijimi*
San-namul-jijimi, a jijimi made with san-namul (mountain vegetables)
Type	Stew
Place of origin	Korea
Associated cuisine	Korean cuisine
Similar dishes	Guk, jjigae, jeongol

Korean name
Hangul	지짐이
Revised Romanization	jijimi
McCune–Reischauer	chijimi
IPA	[tɕi.dʑi.mi]

Korean cuisine 한국 요리 조선 료리

This article is part of a series on
Staples Bap Bibimbap Bokkeum-bap Gukbap Juk Mieum Guksu Naengmyeon Mandu
Ancillaries Pickled dishes Jangajji Jeotgal Kimchi Baek-kimchi Dongchimi Kkakdugi Nabak-kimchi Soups & stews Guk Tang Jeongol Jijimi Jjigae Banchan Bokkeum Buchimgae Jeon Bugak Gui Hoe Jjim Jokpyeon Jorim Muk Namul Pyeonyuk Po Seon Ssam
Desserts Hangwa Dasik Gwapyeon Jeonggwa Kkultarae Suksilgwa Yakbap Yeot Yeotgangjeong Yugwa Gangjeong Hangwa Yumilgwa Mandugwa Taraegwa Yakgwa Tteok Baekseolgi Bupyeon Gyeongdan Injeolmi Jeolpyeon Jeungpyeon Mujigae-tteok Siru-tteok Songpyeon
Drinks List of Korean drinks Cha Hwachae Sikhye Sul (alcoholic drinks) Sujeonggwa
Condiments Doenjang Ganjang Gukganjang Eoganjang Gochujang Honey Cheong Mustard sauce Oil Perilla oil Sesame oil Ssamjang Vinegar Persimmon vinegar Rice vinegar
Utensils Dolsot Onggi Siru Sujeo Ttukbaegi Gamasot
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes North Korean cuisine Korean regional cuisine Korean Chinese cuisine Korean royal court cuisine Korean barbecue
v t e

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] 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."^[2]^[3]

Types

amchi-jijimi (암치지짐이) – female brown croaker 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) – freshwater shrimp 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) – golden lace 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.

This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it.

This page was last edited on 8 May 2024, at 00:11

From Wikipedia, the free encyclopedia

Types

References