Jjim

{{Short description|Korean steamed or boiled dishes}}

{{Italic title}}{{Infobox Korean name

|img=Korean.cuisine-Andong.jjimdalk-01.jpg

|caption=Andong jjimdak, a variety of jjim dish

|hangul=찜

|rr=jjim

|mr=tchim

|}}

{{Korean cuisine}}

Jjim ({{Korean|hangul=찜}}; {{IPA|ko|tɕ͈im}}) is a Korean cuisine term referring to dishes made by steaming or boiling{{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}} 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.{{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 Pressure cookers are popular for making jjim as well.{{in lang|ko}} Lee, Yangji (이양지). Smart Healthy Meal (야무진 건강 밥상), [http://www.ssbooks.com/ Samseong Publishing], 2005. {{ISBN|89-15-04094-5}}

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.