What is the jam?

is a Korean method for preparing meat or eggs by cooking or steaming. The meat is generally marinated and is steamed in broth or sauce. Preparing for this meal varies depending on the type of meat from which it comes. Some types of JJJE are marinated with broth and then steamed and other types are cooked in the broth until the broth is decreasing. The meat used in this dish may vary very much, but generally includes beef, molluscs or chicken or a mixture of one or more types of meat. Marinated grilled pork is also sometimes used in this dish. This meal is common in Korea and in Korean restaurants outside Korea. These short ribs are first made by creating beef broth by cooking short ribs and some storage vegetables in the water. Once the water turns into a hearty broth, it is exhausted, flavored with more vegetables such as garlic, onion, and ginger, as well as fruit like Kiwi and Apple Pear. To this bowl is added acid fruit to choose the meat but is included sparingly to avoid sundrealMeat or a change in the taste of the bowl.

chicken jiji is called. As it is prepared, it differs regionally, but it is almost always steamed chicken and vegetables in the broth flavored with soy sauce. Some varieties of this food are exceptionally spicy and some are served with seafood mixed with chicken.

egg varieties are called Gyeran Jjim or Gyeranmalyee. A common side dish for many meals is produced whisking eggs in heated broth until it boil and fluffy. This meal can be somewhat difficult, as it requires constant whipping and attention to achieve the desired texture.

Gyeran Jjjim is a similar omelet, because the eggs are mixed and mixed with vegetomtes and flavors, but instead of pans cook with whipped cream and steams. Vegetables in this bowl usually include carrots and onions, it may vary depending on what dinner prefers. Flavored in the eggs usually zhThey rip spice such as salt and pepper, sesame seeds and sometimes fish sauce.

EGG JJEP usually comes in individual portions, but other types of JEJE can be one -off or family styles, depending on where it is served. The size of the vegetables in this bowl also depends on the preference of the chef. Some chefs cut them into pieces of bite size, while others leave the vegetables almost a whole when a bowl is served.