Jjim is a Korean dish made by boiling or steaming marinated meat or eggs in broth or sauce. Varieties include galbi jjim, jjimdak, and gyeran jjim. Vegetables and flavorings vary by preference.
Jjim is a Korean method of preparing meat or eggs by boiling or steaming. The meat is usually marinated and steamed in a broth or sauce. The preparation of this dish varies depending on the type of meat Korea comes from. Some types of jjim are marinated in broth and then steamed, while other types are cooked in broth until the broth reduces. The meats used in this dish can vary widely, but generally include beef, shellfish or chicken, or a blend of one or more types of meat. Marinated grilled pork is also sometimes used in this dish.
One of the best-known varieties of this dish is galbi jjim, or Korean braised beef short ribs. This dish is common in Korea and in Korean restaurants outside of Korea. These ribs are made by first creating a beef broth by simmering the ribs and some broth vegetables in water. Once the water has turned into a hearty broth, it is drained, flavored with more vegetables, such as garlic, onion and ginger, as well as fruits such as kiwi and apple pear. Acidic fruit is added to this dish to tenderize the meat, but is included sparingly to avoid overdoing the meat or changing the flavor of the dish.
Chicken jjim is called jjimdak. How jjimdak is prepared varies regionally, but it is almost always steamed chicken and vegetables in a broth flavored with soy sauce. Some varieties of this dish are exceptionally spicy and some are served with seafood mixed with chicken.
The roe variety of jjim is called gyeran jjim or gyeranmalyee. A common side dish to many meals, it’s made by whipping eggs in heated broth until cooked through and fluffy. This dish can be a little difficult to make because it requires constant whisking and attention to achieve the desired texture.
Gyeran Jjim is similar to an omelette, as the egg is scrambled and mixed with vegetables and flavorings, but it is whipped and steamed instead of cooked. The vegetables in this dish typically include carrots and onions, they can vary, depending on what the diner prefers. Flavorings in eggs usually include seasonings such as salt and pepper, sesame seeds, and sometimes fish sauce.
Egg jjim generally comes in single servings, but other types of jjim can be single-serving or family-style, depending on where it’s served. The size of the vegetable pieces in this dish also depends on the preferences of the cook. Some cooks cut them into bite-sized pieces, while others leave the vegetables almost whole when the dish is served.
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