Jijimi
Today, Jijimi is a topic of great relevance and interest in society. With the advancement of technology and globalization, Jijimi has become a point of discussion in different areas, from politics to popular culture. This phenomenon has generated conflicting opinions and debates around its implications and consequences. In this article we will explore the different perspectives and approaches related to Jijimi, as well as its impact on people's daily lives. In addition, we will analyze the role that Jijimi plays currently and its possible evolution in the future.
 San-namul-jijimi, a jijimi made with san-namul (mountain vegetables) | |
| Type | Stew |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Similar dishes | Guk, jjigae, jeongol |
| Korean name | |
| Hangul | 지짐이 |
|---|---|
| Revised Romanization | jijimi |
| McCune–Reischauer | chijimi |
| IPA | [tɕi.dʑi.mi] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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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
- ^ "jijimi" 지짐이. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
- ^ 주, 영하 (15 August 2011). "[주영하의 음식 100년](24) 쏘가리매운탕". Kyunghyang Shinmun (in Korean). Retrieved 7 December 2016.
- ^ Yi, Yonggi (1943) . Joseon mussang sinsik yori jebeop 됴션무쌍신식료리제법 (4th ed.). Seoul, Korea: Yeongchang seogwan.
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