Jijimi 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."

Types

• amchi-jijimi (암치지짐이) – female brown croaker stew • bak-jijimi (박지짐이) – calabash stew • bangeo-jijimi (방어지짐이) – amberjack stew • biut-jijimi (비웃지짐이) – herring stew • byeongeo-jijimi (병어지짐이) – silver pomfret stew • dak-jijimi (닭지짐이) – chicken stew • gajae-jijimi (가재지짐이) – crayfish stew • gajami-jijimi (가자미지짐이) – righteye flounder stew • ge-jijimi (게지짐이) – crab stew • hobak-jijimi (호박지짐이) – Korean zucchini stew • hobaksun-jijimi (호박순지짐이) – pumpkin shoots stew • ingeo-jijimi (잉어지짐이) – carp stew • jagasari-jijimi (자가사리지짐이) – torrent catfish stew • jeonbok-jijimi (전복지짐이) – abalone stew • jeyuk-jijimi (제육지짐이) – pork stew • jogi-jijimi (조기지짐이) – yellow croaker stew • megi-jijimi (메기지짐이) – Amur catfish stew • mennamul-jijimi (멧나물지짐이) – mountain namul stew • mineo-jijimi (민어지짐이) – croaker stew • miyeok-jijimi (미역지짐이) – seaweed stew • mu-jijimi (무지짐이) – radish stew • oi-jijimi (오이지짐이) – cucumber stew • saengi-jijimi (생이지짐이) – freshwater shrimp stew • saeu-jijimi (새우지짐이) – shrimp stew • siraegi-jijimi (시래기지짐이) – radish greens stew • soejok-jijimi (쇠족지짐이) – cow's trotters stew • ssogari-jijimi (쏘가리지짐이) – golden mandarin fish stew • ttukkal-jijimi (뚜깔지짐이) – golden lace stew • ugeoji-jijimi (우거지지짐이) – cabbage outer leaves stew • wakjeogi (왁적이) – radish stew