Which cooking technique is fundamentally distinguished from *gui* by relying on steaming?
Answer
Jjim.
*Gui*, which centers on direct dry heat application, is classified separately from other fundamental Korean cooking techniques. Specifically, *jjim* is identified in the text as the technique that relies on steaming. Steaming utilizes moist heat to cook food, resulting in a very different final texture and flavor profile compared to the direct, high-heat exposure inherent in *gui*. This distinction highlights that the classification system in Korean cuisine separates methods based on the fundamental nature of the heat transfer—dry and direct versus moist and indirect.
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