Jijimi

Jijimi
San-namul-jijimi, a jijimi made with san-namul (mountain vegetables)
Type Stew
Place of origin Korea
Associated national cuisine Korean cuisine
Similar dishes Guk, jjigae, jeongol
Cookbook: Jijimi  Media: Jijimi
Korean name
Hangul 지짐이
Revised Romanization jijimi
McCune–Reischauer chijimi
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

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

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. Lay summary Korean Food Foundation.
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