| 词条 | Jjim | ||||||
| 释义 |
|img=Korean.cuisine-Andong.jjimdalk-01.jpg |caption=Andong jjimdalk, a variety of jjim dish |hangul=찜 |hanja=none |rr=jjim |mr=tchim |}}{{Korean cuisine}}Jjim (찜; {{IPA-ko|tɕ͈im}}) is a Korean cuisine term referring to dishes made by steaming or boiling[1] 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.[2] Pressure cookers are popular for making jjim as well.[3] 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.[2] Varieties
GallerySee also
References1. ^{{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|accessdate=2013-04-04}} 2. ^1 {{ko}} Jjim at Nate Encyclopedia 3. ^{{ko}} Lee, Yangji (이양지). Smart Healthy Meal (야무진 건강 밥상), Samseong Publishing, 2005. {{ISBN|89-15-04094-5}} External links{{Commons category}} 2 : Korean cuisine|Steamed foods |
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