Jijimi
Jijimi (지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae. 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."
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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