Jijimi
Jijimi (지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae. , 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."
Wikipage disambiguates
Link from a Wikipage to another Wikipage
primaryTopic
Jijimi
Jijimi (지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae. , 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."
has abstract
Jijimi (지짐이) is a type of Kore ...... ler in quantity and savorier."
@en
country
cuisine
Korean cuisine
origin
serving size (g)
type
Wikipage page ID
15,859,341
page length (characters) of wiki page
Wikipage revision ID
929,920,304
Link from a Wikipage to another Wikipage
caption
San-namul-jijimi, a jijimi made with san-namul
@en
country
hangul
@en
지짐이
@en
hanja
none
@en
labels
no
@en
mr
chijimi
@en
name
Jijimi
@en
national cuisine
RR
jijimi
@en
serving size
similar dish
Guk, jjigae, jeongol
@en
title
Korean name
@en
type
wikiPageUsesTemplate
subject
comment
Jijimi (지짐이) is a type of Kore ...... ler in quantity and savorier."
@en
label
Jijimi
@en
sameAs
wasDerivedFrom
isPrimaryTopicOf
name
Jijimi
@en