''Jorim'' () is a simmered
Korean dish, made by boiling
vegetables,
meat,
fish,
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 ...
, or
tofu 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-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,
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 ...
, or
hairtail are used.
In
Korean royal court cuisine, ''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) o ...
'' 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
tofu
* ''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
potatoes
* ''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 c ...
and
radish
* ''jang-jorim'' () – simmered
soy sauce 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
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 ...
* ''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)
See also
*
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...
* ''
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'' (� ...
''
* ''
Kho''
References
Korean cuisine
{{Korea-cuisine-stub