jijimi
{{Short description|Korean stew or pancake in dialect}}
{{Use dmy dates|date=December 2017}}
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{{Infobox food
| name = Jijimi
| image = San-namul-jijimi.jpg
| caption = San-namul-jijimi, a jijimi made with san-namul (mountain vegetables)
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| country = Korea
| region =
| national_cuisine = Korean cuisine
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| type = Stew
| course =
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| serving_size = 100 g
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| similar_dish = Guk, jjigae, jeongol
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}}
{{Infobox Korean name
| title = Korean name
| hangul = 지짐이
| rr = jijimi
| mr = chijimi
| koreanipa = {{IPA|ko|tɕi.dʑi.mi|}}
}}
{{Korean cuisine}}
Jijimi ({{Korean|hangul=지짐이|labels=no}}) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000915613|title=jijimi|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:지짐이|access-date=28 April 2017}} 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."{{Cite news|url=http://news.khan.co.kr/kh_news/khan_art_view.html?artid=201108151923575|title=[주영하의 음식 100년](24) 쏘가리매운탕|last=주|first=영하|date=15 August 2011|newspaper=Kyunghyang Shinmun|language=ko|access-date=7 December 2016}}{{Cite book|title=Joseon mussang sinsik yori jebeop|last=Yi|first=Yonggi|publisher=Yeongchang seogwan|year=1943|edition=4th|location=Seoul, Korea|script-title=ko:됴션무쌍신식료리제법|orig-date=1924}}
Types
{{columns-list|colwidth=50em|
- amchi-jijimi ({{lang|ko|암치지짐이}}) – female brown croaker stew
- bak-jijimi ({{lang|ko|박지짐이}}) – calabash stew
- bangeo-jijimi ({{lang|ko|방어지짐이}}) – amberjack stew
- biut-jijimi ({{lang|ko|비웃지짐이}}) – herring stew
- byeongeo-jijimi ({{lang|ko|병어지짐이}}) – silver pomfret stew
- dak-jijimi ({{lang|ko|닭지짐이}}) – chicken stew
- gajae-jijimi ({{lang|ko|가재지짐이}}) – crayfish stew
- gajami-jijimi ({{lang|ko|가자미지짐이}}) – righteye flounder stew
- ge-jijimi ({{lang|ko|게지짐이}}) – crab stew
- hobak-jijimi ({{lang|ko|호박지짐이}}) – Korean zucchini stew
- hobaksun-jijimi ({{lang|ko|호박순지짐이}}) – pumpkin shoots stew
- ingeo-jijimi ({{lang|ko|잉어지짐이}}) – carp stew
- jagasari-jijimi ({{lang|ko|자가사리지짐이}}) – torrent catfish stew
- jeonbok-jijimi ({{lang|ko|전복지짐이}}) – abalone stew
- jeyuk-jijimi ({{lang|ko|제육지짐이}}) – pork stew
- jogi-jijimi ({{lang|ko|조기지짐이}}) – yellow croaker stew
- megi-jijimi ({{lang|ko|메기지짐이}}) – Amur catfish stew
- mennamul-jijimi ({{lang|ko|멧나물지짐이}}) – mountain namul stew
- mineo-jijimi ({{lang|ko|민어지짐이}}) – croaker stew
- miyeok-jijimi ({{lang|ko|미역지짐이}}) – seaweed stew
- mu-jijimi ({{lang|ko|무지짐이}}) – radish stew
- oi-jijimi ({{lang|ko|오이지짐이}}) – cucumber stew
- saengi-jijimi ({{lang|ko|생이지짐이}}) – freshwater shrimp stew
- saeu-jijimi ({{lang|ko|새우지짐이}}) – shrimp stew
- siraegi-jijimi ({{lang|ko|시래기지짐이}}) – radish greens stew
- soejok-jijimi ({{lang|ko|쇠족지짐이}}) – cow's trotters stew
- ssogari-jijimi ({{lang|ko|쏘가리지짐이}}) – golden mandarin fish stew
- ttukkal-jijimi ({{lang|ko|뚜깔지짐이}}) – golden lace stew
- ugeoji-jijimi ({{lang|ko|우거지지짐이}}) – cabbage outer leaves stew
- wakjeogi ({{lang|ko|왁적이}}) – radish stew
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