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

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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] 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