Which term represents a major classification of Korean food preparation alongside *gui*?
Answer
*Jjim* (steaming)
*Gui* is classified alongside other major preparation methods such as *jjigae* (stewing), *jorim* (simmering), and *jjim* (steaming).
Related Questions
What cooking method defines the foundational category of Korean *gui*?Which cooking principle primarily drives the heat transfer during the pan-frying method of *gui*?Which term represents a major classification of Korean food preparation alongside *gui*?What key flavor element does charcoal grilling typically impart to the meat?What is *ssamjang* described as being made from?Which internationally recognized beef *gui* dish is characterized by being marinated?What happens to the natural sugars in vegetables when prepared using *gui* techniques?What does the unmarinated *gui* preparation emphasize?What is the purpose of the *ssam* tradition when eating meat *gui*?Which type of seafood *gui* is often simply seasoned with salt to let the natural flavor shine through?Why must precise heat control be used when cooking marinated *gui* items like *Bulgogi*?