Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Jjim Jjim Jjim (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a "siru" (시루, earthenware steamer mainly used for making "tteok") by steaming. However, the name "jjim" has now come to imply a finished dish with a steamed appearance. The cooking method for most "jjim" dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid. Pressure cookers are popular for making "jjim" as well. Proteins "galbi", beef