Jijimi
Template:Short description Template:Italic titleScript error: No such module "other uses". Template:Use dmy dates Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Template:Sidebar with collapsible lists Jijimi (Korean: Script error: No such module "Lang".Template:Category handler) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae.[1] 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."[2][3]
Types
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References
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