There are many varieties of jjim. Glazing in soy sauce, or in red pepper paste, is a time-honored technique that preserves food for weeks. Gui and Jeon are foods prepared by broiling either on a spit or directly on a grill. Barbecued beef is the most common broiled dish. Jeon is a popular fried dish that is made by covering chopped, stuffed, or whole meat, fish or vegetables with flour, dipping them in beaten egg, and panfrying them.
Many people enjoy fish either raw or parboiled.
Both dishes go well with drinks. Koreans like to enjoy raw meat and raw fish on special days or for special occasions. The results are salty but tasty side dishes and appetizers. They are also good as seasonings for Gimchi and other foods. Steaming rice flour in a rice cake steamer is the usual way of making tteok.