Jorim

Jorim
Godeungeo-jorim (simmered chub mackerel)
Place of origin Korea
Associated national cuisine Korean cuisine
Similar dishes Nimono
Cookbook: Jorim  Media: Jorim
Korean name
Hangul 조림
Revised Romanization jorim
McCune–Reischauer chorim
IPA [tɕo.ɾim]

Jorim (조림) is a simmered Korean dish, made by boiling vegetables, 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 (chili paste) or gochutgaru (chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used.[1] In Korean royal court cuisine, jorim is called jorini (조리니).[2]

Etymology

Jorim is a verbal noun derived from the Korean verb jorida (조리다; "to boil down").[3][4] 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.[1] Instead, jorim dishes were classified as jochi, a category that encompasses jjim and jjigae as well as jorim.[2][5] 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.[1]

Varieties

See also

References

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