Jjim in Korean, the dish is made by dressing meat, fish and vegetables beforehand and steaming them in a deep pan.
   As it is cooked with steam in a fixed state, the materials preserve their original shape, flavour and aroma, without losing much nutrients, and do not get burnt or dried.
   It has thus been known as one of traditional Korean dishes.
   There are various ways of making the steamed dishes.
   Typical materials for the traditional steamed dishes of Korea include chicken, quail, eggplant, bracken, songi mushroom, crucian carp, grey mullet, abalone and others.
   The dish calls for fresh and tender materials, and not so big for steaming as a whole.
   Watery materials should be desiccated before cooking.
   Fish is often lightly roasted, seasoned and steamed, and solid materials are boiled before steaming.
   Spices, such as leek, garlic, ginger, bay leaves, pepper and cinnamon, are used to flavour the dishes.
   And red pepper, leek, boletus, gingko, jujube, carrot, and egg rolls are shredded and used as garnishings.
   In the preparation of the steamed dishes, fire strength should be well adjusted to retain unique flavour.
   Fish with tender flesh is heated over an intense fire, and lean meats are cooked for a considerable time over a mile fire and finished by exposing to high temperature.
   Steamed dishes are removed to vessels and garnished before serving.