Product Code Database
Jijimi () is a type of Korean cuisine 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 printing Korean cookbook published in 1924, states that " Jijimi tastes better than guk, and jjigae tastes better than jijimi, being smaller in quantity and savorier."
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