Photo: 새벽이슬, CC BY 2.0 kr, Wikimedia Commons
South Korea
About this dish
Jijimi (Korean: 지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae. 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."
Description: Wikipedia — Jijimi, CC BY-SA 4.0
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