Myeongtae Jorim, Stewed Pollack, 酱炖明太鱼, 辣燉明太魚, ミョンテジョリム, スケトウダラの煮付け, 명태조림
Kimchi Jjim, Stewed Kimchi, Braised Kimchi, 炖泡菜, 燉泡菜, キムチチム, キムチの蒸し物, 김치찜
Gul Jjim, Steamed Oysters, 清蒸牡蛎, 清蒸牡蠣, クルチム, カキの蒸し物, 굴찜
Hongge Jjim, Steamed Red Snow Crab, 清蒸雪蟹, 清蒸深海雪蟹, ホンゲチム, ワタリガニの蒸し物, 홍게찜
Kong-jorim, Braised Beans, 酱黄豆, 醬黃豆, 豆の煮付け, 콩조림

Kong-jorim, Braised Beans, 酱黄豆, 醬黃豆, 豆の煮付け, 콩조림

This salty side dish, made by braising soybean in soy sauce, is called by different names, such as “kongjang” and “kongjaban,” in different regions. 将黄豆用酱油炖制而成,味道微咸,是很适合配米饭吃的小菜。酱黄豆在有些地方又叫做“酱豆”或“咸豆”。 將黃豆用醬油燉製而成,味道微咸。每個地方稱呼的名稱各有不同,有的地方也稱它為「醬豆」或「咸豆」。 豆をカンジャンで濃いめに煮詰めた料理。地域によりコンジャン、コンジャバンと呼ばれる。 재료흰콩 불린것 1컵,

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