{{Short description|Korean steamed or boiled dishes}} {{Italic title}} {{Infobox Korean name/auto |image=Korean.cuisine-Andong.jjimdalk-01.jpg |caption=''Andong jjimdak'', a variety of ''jjim'' dish |hangul=찜 }} '''''Jjim''''' ({{Korean|hangul=찜}}; {{IPA|ko|tɕ͈im}}) is a Korean cuisine term referring to dishes made by steaming or boiling<ref name="kinds">{{cite web|url=http://english.visitkorea.or.kr/enu/FO/FO_EN_7_1_2.jsp|title=The general kinds of Korea Food|publisher=Korea Tourism Organization|access-date=2013-04-04|archive-date=2012-05-08|archive-url=https://web.archive.org/web/20120508163134/http://english.visitkorea.or.kr/enu/FO/FO_EN_7_1_2.jsp|url-status=dead}}</ref> meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.<ref name="jjim nate">{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249446&v=43 ''Jjim''] {{Webarchive|url=https://web.archive.org/web/20110610003205/http://100.nate.com/dicsearch/pentry.html?s=K&i=249446&v=43 |date=2011-06-10 }} at Nate Encyclopedia</ref> Pressure cookers are popular for making ''jjim'' as well.<ref>{{in lang|ko}} Lee, Yangji (이양지). ''Smart Healthy Meal'' (야무진 건강 밥상), [http://www.ssbooks.com/ Samseong Publishing], 2005. {{ISBN|89-15-04094-5}}</ref>
Proteins ''galbi'', beef shank or rump, chicken, fish, or shellfish are usually the main ingredients. The ingredients are marinated in a sauce, then put to a boil with a small amount of water. The liquid is then reduced. Various vegetables and other ingredients are added for enhanced flavor.<ref name="jjim nate"/>
==Varieties== *''Galbi-jjim'' ({{Korean|hangul=갈비찜|labels=no}}), made by steaming marinated ''galbi'' (beef short ribs) with diced potato and carrots in ganjang sauce. *''Andong jjimdak'' ({{Korean|hangul=찜닭|labels=no}}), made by steaming chicken with vegetables and cellophane noodles in ganjang (간장, soy) sauce. *''Gyeran-jjim'' ({{Korean|hangul=계란찜|labels=no}}), made with eggs *''Saengseon jjim'' ({{Korean|hangul=생선찜|labels=no}}), made with fish **''Agu-jjim'' ({{Korean|hangul=아구찜|labels=no}}), made by steaming marinated blackmouth angler, stalked Sea Squirt, ''kongnamul'' (soybean sprouts), and ''minari'' (미나리, ''Oenanthe javanica''). It is a local specialty of Masan, South Gyeongsang Province. **''Domi-jjim'' ({{Korean|hangul=도미찜|labels=no}}), made with sea bream **''Eundaegu-jjim'' ({{Korean|hangul=은대구찜|labels=no}}), made with cod *''Jeonbok-jjim'' ({{Korean|hangul=전복찜|labels=no}}), made with abalone marinated in a mixed sauce of ''ganjang'' (Korean soy sauce) and ''cheongju'' (rice wine) *''Dubu-jjim'' ({{Korean|hangul=두부찜|labels=no}}), made with tofu *''Tteokbokki'' ({{Korean|hangul=떡볶이|labels=no}}), made with ''tteok''
==Gallery== <gallery> File:Korean.food-Agu.jjim-01.jpg|''Agwi-jjim'' (blackmouth angler ''jjim'') File:Korean braised beef short ribs-Galbijjim-02.jpg|''Galbi-jjim'' (beef rib ''jjim'') File:Korean cuisine-Saengseon jjim-01.jpg|''Jogi-jjim'' (yellow croaker ''jjim'') File:1005_eggjjim.jpg|''Gyeran-jjim'' (egg ''jjim'') File:Korean.food-Dubujjim-02.jpg|''Dubu-jjim'' (tofu ''jjim'') </gallery>
==See also== *''Seon'', steamed stuffed vegetable dish *''Jorim'', braised dishes *''Bokkeum'', stir-fried dishes *Korean cuisine * List of steamed foods
==References== {{Reflist}}
==External links== {{Commons category}}
Category:Korean cuisine Category:Steamed foods