Jorim () is a category of dishes in Korean cuisine, made by simmering , meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. Jorim dishes are usually soy sauce-based, but gochujang (pepper paste) or gochugaru (pepper flakes) can also be added, especially when fishier, red-fleshed fish such as chub mackerel, Pacific saury, or hairtail are used.
Etymology
Jorim is a verbal noun derived from the Korean verb
jorida (조리다; "to boil down").
Although it was a commonly used culinary technique, the term did not appear until the 18th century, due to the slow development of culinary terminology.
Instead,
jorim dishes were classified as
jochi, a category that encompasses
jjim and
jjigae as well as
jorim.
The first mention of the verbal noun
jorim as a food category appeared in
Siuijeonseo, a 19th-century cookbook, in describing
jang-jorim (soy sauce simmered beef) methods.
Varieties
Gallery
Jangjorim.jpg| Jang-jorim (soy sauce simmered beef)
Galchi-jorim.jpg| Galchi-jorim (simmered hairtail)
Dubu-jorim.jpg| Dubu-jorim (simmered tofu)
Korean cuisine-Banchan-09.jpg| Gamja-jorim (simmered potatoes)
Korean.cuisine-Godeungeo.jorim-01.jpg| Godeungeo-jorim (simmered mackerel)
Gyeran-jang-jorim.jpg| Gyeran-jang-jorim (soy sauce simmered eggs)
Yeongeunjorim.jpg| Yeongeun-jorim (simmered lotus roots)
Korean cuisine-Ueong jorim-01.jpg| Ueong-jorim (simmered burdock roots)
See also
