Jijimi

{{Short description|Korean stew}} {{Italic title}}{{other uses}} {{Use dmy dates|date=December 2017}} {{Infobox food | name = ''Jijimi'' | image = San-namul-jijimi.jpg | caption = ''San-namul-jijimi'', a ''jijimi'' made with ''san-namul'' (mountain vegetables) | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = Stew | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = ''Guk'', ''jjigae'', ''jeongol'' | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 지짐이 | ipa = {{IPA|ko|tɕi.dʑi.mi|}} }} }} {{Korean cuisine}} '''''Jijimi''''' ({{Korean|hangul=지짐이}}) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than ''guk'', but thinner than ''jjigae''.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000915613|title=jijimi|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:지짐이|access-date=28 April 2017}}</ref> ''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."<ref name="Ju">{{Cite news|url=http://news.khan.co.kr/kh_news/khan_art_view.html?artid=201108151923575|title=[주영하의 음식 100년](24) 쏘가리매운탕|last=주|first=영하|date=15 August 2011|newspaper=Kyunghyang Shinmun|language=ko|access-date=7 December 2016}}</ref><ref name="Yi">{{Cite book|title=Joseon mussang sinsik yori jebeop|last=Yi|first=Yonggi|publisher=Yeongchang seogwan|year=1943|edition=4th|location=Seoul, Korea|script-title=ko:됴션무쌍신식료리제법|orig-date=1924}}</ref>

== Types == {{columns-list|colwidth=50em| * ''amchi-jijimi'' ({{lang|ko|암치지짐이}}) – female brown croaker stew * ''bak-jijimi'' ({{lang|ko|박지짐이}}) – calabash stew * ''bangeo-jijimi'' ({{lang|ko|방어지짐이}}) – amberjack stew * ''biut-jijimi'' ({{lang|ko|비웃지짐이}}) – herring stew * ''byeongeo-jijimi'' ({{lang|ko|병어지짐이}}) – silver pomfret stew * ''dak-jijimi'' ({{lang|ko|닭지짐이}}) – chicken stew * ''gajae-jijimi'' ({{lang|ko|가재지짐이}}) – crayfish stew * ''gajami-jijimi'' ({{lang|ko|가자미지짐이}}) – righteye flounder stew * ''ge-jijimi'' ({{lang|ko|게지짐이}}) – crab stew * ''hobak-jijimi'' ({{lang|ko|호박지짐이}}) – Korean zucchini stew * ''hobaksun-jijimi'' ({{lang|ko|호박순지짐이}}) – pumpkin shoots stew * ''ingeo-jijimi'' ({{lang|ko|잉어지짐이}}) – carp stew * ''jagasari-jijimi'' ({{lang|ko|자가사리지짐이}}) – torrent catfish stew * ''jeonbok-jijimi'' ({{lang|ko|전복지짐이}}) – abalone stew * ''jeyuk-jijimi'' ({{lang|ko|제육지짐이}}) – pork stew * ''jogi-jijimi'' ({{lang|ko|조기지짐이}}) – yellow croaker stew * ''megi-jijimi'' ({{lang|ko|메기지짐이}}) – Amur catfish stew * ''mennamul-jijimi'' ({{lang|ko|멧나물지짐이}}) – mountain namul stew * ''mineo-jijimi'' ({{lang|ko|민어지짐이}}) – croaker stew * ''miyeok-jijimi'' ({{lang|ko|미역지짐이}}) – seaweed stew * ''mu-jijimi'' ({{lang|ko|무지짐이}}) – radish stew * ''oi-jijimi'' ({{lang|ko|오이지짐이}}) – cucumber stew * ''saengi-jijimi'' ({{lang|ko|생이지짐이}}) – freshwater shrimp stew * ''saeu-jijimi'' ({{lang|ko|새우지짐이}}) – shrimp stew * ''siraegi-jijimi'' ({{lang|ko|시래기지짐이}}) – radish greens stew * ''soejok-jijimi'' ({{lang|ko|쇠족지짐이}}) – cow's trotters stew * ''ssogari-jijimi'' ({{lang|ko|쏘가리지짐이}}) – golden mandarin fish stew * ''ttukkal-jijimi'' ({{lang|ko|뚜깔지짐이}}) – golden lace stew * ''ugeoji-jijimi'' ({{lang|ko|우거지지짐이}}) – cabbage outer leaves stew * ''wakjeogi'' ({{lang|ko|왁적이}}) – radish stew }}

== References == {{Reflist|30em}}

Category:Korean soups and stews