찜 Tsim (steamed dishes)

찜 Tsim; steamed dish made for minimum two persons due to extensive ingredients; served in mild or spicy sauce containing various vegetables & seasonings

• 갈비찜 Gal-bi Tsim; steamed or braised beef short ribs, served in delightful sauce containing various vegetables & seasonings
• 대구찜 Dae-goo Tsim; steamed fresh cod, served in spicy sauce containing various vegetables & seasonings
• 아구찜 Ah-goo Tsim; steamed monk fish, served in spicy sauce containing various vegetables & seasonings

한식세계화 idea;  saute vs. stir-fry, Tsim

• Saute 와 stir-fry
• Tsim is a noun form of the verb "tsi-da", meaning "to steam". It is a two stage cooking method; steaming & simmering in the sauce for short time. This method of cooking is used, in general, for delicate protein items, such as found in fish of various types. Most common are cod, monk fish, belt fish, sole, etc. The same method can also be utilized for meat items such as chicken, beef short ribs. Meat items have much firmer protein structures. Therefore, the steaming stage takes longer. At times pressure cookers are also utilized to reduce the cooking/tenderizing time. Steaming these items can offer pleasant texture, & preserve delicate flavors. Some chefs include aromatic seasonings during the steaming process to embed fragrant aroma in the dish. Once steaming is completed, the namesake main ingredient is placed in a saucepan. It is left to simmer in the sauce preparation for a short time to marry the flavors, in case of fish items. On the other hand, it takes considerably longer time for beef short ribs.  The sauce preparation commonly includes cayenne, garlic, soy sauce. Mild forms include soy-sauce, rice wine, ginger, etc. The sauce is complemented by various vegetables. Soy bean sprouts are one of the most prominent ingredients in most spicy form of the recipe.