Jijimi

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