Jijimi
San-namul-jijimi, a jijimi made with san-namul (mountain vegetables)
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| Type | Stew |
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| Place of origin | Korea |
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| Jijimi | |
| Hangul | 지짐이 |
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| Revised Romanization | jijimi |
| McCune–Reischauer | chijimi |
Jijimi(Korean: 지짐이, Korean pronunciation: [tɕi.dʑi.mi]) 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 colour-printed Korean cookbook published in 1924, states that "Jijimi tastes better than guk, and jjigae tastes better than jijimi, being smaller in quantity and savourier."
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