jjim

Jjim (찜) is a category in Korean cuisine describing dishes in which ingredients such as meat, seafood, tofu, or vegetables are gently steamed or braised in a small amount of seasoned liquid until tender. The preparation aims for a concentrated sauce and a moist, tender texture.

The term jjim comes from the Korean verb jjhimhada, meaning to steam or braise. Techniques typically involve simmering ingredients with aromatics like garlic, ginger, scallions, soy sauce, sugar, and sesame oil, usually in a covered pot or clay vessel to trap steam and intensify flavors. The result is a dish with richly seasoned sauce that coats the main ingredient.

Common varieties include galbijjim (braised beef short ribs), gamja jjim (braised potatoes), dubu jjim (braised tofu), ojingeo jjim (braised squid), nakji jjim (braised small octopus), and haemul jjim (seafood jjim with assorted shellfish and fish). While ingredients vary, these dishes share the braising or steaming method and a sauce that thickens as they cook.

Jjim dishes are typically served as main dishes or as part of a larger Korean meal, often for special occasions or in traditional restaurants. They are distinguished from jjigae (stews) and gui (grilled dishes) by their moist, gently cooked textures and concentrated sauces. The technique also appears in home cooking and in historical culinary traditions of Korea.