| Jijimi | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Stew |
| Serving Size: | 100 g |
| Similar Dish: | Guk, jjigae, jeongol |
| Korean name | |
| Hangul: | Korean: 지짐이 |
| Hanja: | none |
| Rr: | jijimi |
| Mr: | chijimi |
| Koreanipa: | pronounced as /ko/ |
Jijimi 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]