Soups & stews Banchan Tteok Jijimi (지짐이) 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.

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