Jijimi facts for kids
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 |
| Korean name | |
| Hangul |
지짐이
|
|---|---|
| Revised Romanization | jijimi |
| McCune–Reischauer | chijimi |
| IPA | [tɕi.dʑi.mi] |
Jijimi (Hangul: 지짐이) is a yummy type of Korean stew. Imagine a warm, comforting dish that's like a soup but a bit thicker! It's made by cooking different ingredients like meat, fish, or vegetables in a flavorful broth.
In Korea, there are many kinds of stews. Jijimi is thicker than a very watery soup called guk, but it's not as thick as a super hearty stew called jjigae. So, it's right in the middle!
A very old Korean cookbook from 1924, called Joseon mussang sinsik yori jebeop, even said that jijimi tastes better than guk. It also mentioned that jjigae tastes even better than jijimi because it's richer and has less liquid.
Many Kinds of Jijimi
Jijimi is super versatile! People make it with all sorts of ingredients, from different kinds of fish and meats to lots of fresh vegetables. This means you can find a jijimi for almost any taste!
Here are some examples of the many different types of jijimi:
- amchi-jijimi (암치지짐이) – a stew made with female brown croaker fish
- bak-jijimi (박지짐이) – a stew made with calabash (a type of gourd)
- bangeo-jijimi (방어지짐이) – a stew made with amberjack fish
- biut-jijimi (비웃지짐이) – a stew made with herring fish
- byeongeo-jijimi (병어지짐이) – a stew made with silver pomfret fish
- dak-jijimi (닭지짐이) – a stew made with chicken
- gajae-jijimi (가재지짐이) – a stew made with crayfish
- gajami-jijimi (가자미지짐이) – a stew made with righteye flounder fish
- ge-jijimi (게지짐이) – a stew made with crab
- hobak-jijimi (호박지짐이) – a stew made with Korean zucchini
- hobaksun-jijimi (호박순지짐이) – a stew made with pumpkin shoots
- ingeo-jijimi (잉어지짐이) – a stew made with carp fish
- jagasari-jijimi (자가사리지짐이) – a stew made with torrent catfish
- jeonbok-jijimi (전복지짐이) – a stew made with abalone (a type of sea snail)
- jeyuk-jijimi (제육지짐이) – a stew made with pork
- jogi-jijimi (조기지짐이) – a stew made with yellow croaker fish
- megi-jijimi (메기지짐이) – a stew made with Amur catfish
- mennamul-jijimi (멧나물지짐이) – a stew made with mountain namul (edible greens)
- mineo-jijimi (민어지짐이) – a stew made with croaker fish
- miyeok-jijimi (미역지짐이) – a stew made with seaweed
- mu-jijimi (무지짐이) – a stew made with radish
- oi-jijimi (오이지짐이) – a stew made with cucumber
- saengi-jijimi (생이지짐이) – a stew made with freshwater shrimp
- saeu-jijimi (새우지짐이) – a stew made with shrimp
- siraegi-jijimi (시래기지짐이) – a stew made with radish greens (dried radish leaves)
- soejok-jijimi (쇠족지짐이) – a stew made with cow's trotters (cow's feet)
- ssogari-jijimi (쏘가리지짐이) – a stew made with golden mandarin fish
- ttukkal-jijimi (뚜깔지짐이) – a stew made with golden lace (a type of plant)
- ugeoji-jijimi (우거지지짐이) – a stew made with cabbage outer leaves
- wakjeogi (왁적이) – another name for a radish stew
