Jjim is a casserole dish cooked slowly over a long period so that main ingredients absorb much of the stock.
3 pyogo (brown oak mushrooms)
1/2 small carrot
2 small Korean green pepper (medium to hot)
3 tbs. soy sauce
4 tbs. sesame oil
1 tsp. sesame seeds
1. Finely chop the mushroom and green peppers. Grate the carrot. Halve the eggplants lengthwise and cut into long strips.
2. Mix soy sauce, sesame oil and sesame seeds.
3. Combine seasoning (from Step 2) with the eggplant, mushrooms, carrot and green peppers. Steam for 10 minutes.
Recipe excerpted from Korean Temples and Food by Jung Lee.