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''Jjim'' (찜; (:tɕ͈im)) is a Korean cuisine term referring to dishes made by steaming or boiling〔(【引用サイトリンク】title=The general kinds of Korea Food )〕 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.〔 (''Jjim'' ) at Nate Encyclopedia〕 Pressure cookers are popular for making ''jjim'' as well.〔 Lee, Yangji (이양지). ''Smart Healthy Meal'' (야무진 건강 밥상), (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.〔 ==Varieties== *Galbijjim (갈비찜), made by steaming marinated ''galbi'' (beef short ribs) with diced potato and carrots in ganjang sauce. *Andong jjimdak (찜닭), made by steaming chicken with vegetables and cellophane noodles in ganjang sauce. *Gyeranjjim (계란찜), made with eggs *Saengseon jjim (생선찜), made with fish * *Agujjim (아구찜), made by steaming marinated blackmouth angler, stalked Sea Squirt, ''kongnamul'' (soybean sprouts), and ''minari'' (미나리, water dropwort). It is a local specialty of Masan, South Gyeongsang Province. * *Domijjim (도미찜), made with sea bream * *Eundaegujjim (은대구찜), made with cod *Jeonbokjjim (전복찜), made with abalone marinated in a mixed sauce of ''ganjang'' (Korean soy sauce) and ''cheongju'' (rice wine) *Dubujjim (두부찜), made with tofu *Tteokbokki (떡볶이), made with ''tteok'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jjim」の詳細全文を読む スポンサード リンク
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