Jijimi
San-namul-jijimi.jpg
San-namul-jijimi, a jijimi made with san-namul (mountain vegetables)
TypeStew
Place of originKorea
Associated national cuisineKorean cuisine
Similar dishesGuk, jjigae, jeongol
Korean name
Hangul
지짐이
Revised Romanizationjijimi
McCune–Reischauerchijimi
IPA[tɕi.dʑi.mi]

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

References

  1. ^ "jijimi" 지짐이. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
  2. ^ 주, 영하 (15 August 2011). "[주영하의 음식 100년](24) 쏘가리매운탕". Kyunghyang Shinmun (in Korean). Retrieved 7 December 2016.
  3. ^ Yi, Yonggi (1943) [1924]. Joseon mussang sinsik yori jebeop 됴션무쌍신식료리제법 (4th ed.). Seoul, Korea: Yeongchang seogwan.