Jjim (찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steaming or boiling 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. Pressure cookers are popular for making jjim as well.
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| - Jjim (en)
- Jjim (es)
- Jjim (fr)
- 찜 (ko)
- チム (ja)
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| - Le jjim (hangul : 찜) est un ensemble de types de plats coréens bouillis ou à la vapeur. C'est un sous-ensemble des banchan, les plats d'accompagnement de la cuisine coréenne traditionnelle. Il en existe différentes variétés, comme l'Andong jjimdak.
* Alimentation et gastronomie
* Portail de la Corée (fr)
- ( 영화에 대해서는 찜 (영화) 문서를 참고하십시오.) 찜은 어패류, 육류, 채소 등을 비롯한 각종 재료를 약간의 물과 함께 오랫동안 끓이거나 뜨거운 수증기로 쪄서 만드는 음식이다. 처음에 간을 맞추면 나중에 물이 졸아들었을 때 짜고 매울수 있기 때문에 약간 싱겁게 하는 것이 좋다. 고기나 채소에 양념을 하여 흠씬 삶거나 쪄서 만든 음식으로서, 삶는 찜은 주로 쇠갈비·쇠꼬리·사태·돼지갈비 등을 큼직하게 토막내어 약한 불에서 오랫동안 끓여 연하게 익힌다. 찌는 찜은 생선·새우·조개 등을 찜통이나 시루에 넣어 쪄낸다. 어패류는 살이 연하므로 간을 약하게 해서 짧은 시간 동안 쪄내야 한다. (ko)
- チム(朝: 찜)は、朝鮮料理の一つで、肉や魚、貝等をソースやスープでマリネし、蒸した料理を指す。元は、シル（主にトックを作るために用いる土製の蒸し器）で調理された料理を指したが、現在では蒸した見た目の料理全般を指す。チムの調理法は、現在では材料を出汁の中で煮込み、水分を飛ばす方法に代わってきた。チムを作るのに圧力鍋もよく用いられる。 メインの具材としては、カルビ、牛のすね肉かランプ肉、鶏肉、魚、貝等が良く用いられる。材料はソースでマリネし、少量の水を加えて煮込み、水分を飛ばす。風味をよくするために、数種類の野菜やその他の材料も加える。 (ja)
- Jjim (찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steaming or boiling 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. Pressure cookers are popular for making jjim as well. (en)
- Jjim es un término de la cocina coreana alusivo a los platos que se elaboran cociendo o preparando al vapor carne, pollo, pescado o marisco marinado en una salsa o sopa. La técnica culinaria se refería originalmente a los platos preparados en un (시루, vaporera de barro usada principalmente para elaborar tteok) al vapor. Sin embargo, como los útiles de cocina se han diversificado y simplificado, el método de hacer jjim cambió a cocer en una pequeña cantidad de caldo, si bien el nombre se conservó. (es)
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| - Andong jjimdak, a variety of jjim dish (en)
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| - Korean.cuisine-Andong.jjimdalk-01.jpg (en)
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| - Jjim (찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steaming or boiling 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. Pressure cookers are popular for making jjim as well. 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. (en)
- Jjim es un término de la cocina coreana alusivo a los platos que se elaboran cociendo o preparando al vapor carne, pollo, pescado o marisco marinado en una salsa o sopa. La técnica culinaria se refería originalmente a los platos preparados en un (시루, vaporera de barro usada principalmente para elaborar tteok) al vapor. Sin embargo, como los útiles de cocina se han diversificado y simplificado, el método de hacer jjim cambió a cocer en una pequeña cantidad de caldo, si bien el nombre se conservó. Cuando se prepara un jjim, los ingredientes principales se marinan en una salsa, y se añade una pequeña cantidad de agua antes de cocerse. El ingrediente principal es una carne, como galbi, pierna o cadera de ternera, pollo, pescado o marisco, mientras las verduras, champiñones o setas se suelen considerar secundarios. (es)
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