''Jorim'' () is a simmered

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

dish, made by boiling

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, or

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

in seasoned

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

-based, but gochujang (고추장, chili paste) or ''

gochutgaru Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

'' (고춧가루, chili powder) can also be added, especially when fishier, red-fleshed fish such as

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

saury The saury (''Cololabis adocetus'') is a species of fish (not to be confused with the Pacific saury, another species in the genus ''Cololabis'') which is a member of the family Scomberesocidae, or the saury family. It is widespread in the Eastern P ...

, or

hairtail The cutlassfishes are about 45 species of predatory fish in the family Trichiuridae of the order Scombriformes found in seas throughout the world. Fish of this family are long, slender, and generally steely blue or silver in colour, giving rise ...

are used. In

Korean royal court cuisine Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery s ...

, ''jorim'' is called ''jorini'' ().

Etymology

''Jorim'' is a verbal noun derived from the Korean verb ''jorida'' (; "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 ''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'' ( ...

'' and ''

jjigae ''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...

'' as well as ''jorim''. The first mention of the verbal noun ''jorim'' as a food category appeared in ''

Siuijeonseo ''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin w ...

'', a 19th-century cookbook, in describing ''jang-jorim'' (soy sauce simmered beef) methods.

Varieties

* ''dubu-jorim'' () – simmered

* ''galchi-jorim'' () – simmered

largehead hairtail The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, ...

* ''gamja-jorim'' () – simmered

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es * ''godeungeo-jorim'' () – simmered

chub mackerel The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chu ...

and

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

* ''jang-jorim'' () – simmered

simmered

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

* ''kkaennip-jorim'' () – simmered perilla leaves * ''kkongchi-jorim'' () – simmered

* ''ueong-jorim'' () – simmered

burdock ''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mecha ...

roots * ''yeongeun-jorim'' () – simmered lotus roots

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)

References

Korean cuisine {{Korea-cuisine-stub

Etymology

Varieties

Gallery

See also

References