Dishes
Braised & Stir-fried 찜·조림·볶음
19 Korean braised and stir-fried dishes explained — what's in each one, how spicy it is, and how to order it.
Jjim (찜) means braised or steamed — big platters to share such as galbijjim, jjimdak and agujjim. Jorim (조림) is a smaller braise in soy or chili sauce, often of fish like mackerel or hairtail. Bokkeum (볶음) means stir-fried: spicy pork (jeyuk bokkeum) is a lunch staple, and squid and octopus stir-fries are known for being very spicy.
Good to know
Large jjim dishes are often sold in sizes — small, medium and large (소·중·대) — for two to four people. With saucy stir-fries, many places will stir-fry rice into the leftover sauce at the end (볶음밥, bokkeumbap). If you avoid heat, braised short ribs (galbijjim) and steamed egg are not spicy.
Questions about braised and stir-fried dishes
What does jjim mean on a Korean menu?
Jjim (찜) is a braised or steamed dish, usually a large platter to share — galbijjim (short ribs), jjimdak (soy chicken), agujjim (spicy monkfish) or gyeranjjim (steamed egg).
Which braised dishes are very spicy?
Spicy braised monkfish (agujjim), spicy braised seafood (haemuljjim), stir-fried octopus and baby octopus, and chicken feet are among the spiciest dishes in Korean restaurants.
Which braised and stir-fried dishes are not spicy?
Not spicy: Braised Beef Short Ribs, Steamed Egg.