Jorim
{{Short description|Category of Korean simmered dish}}
{{Italic title}}{{Infobox food
| name = Jorim
| image = Godeungeo-jorim.jpg
| caption = Godeungeo-jorim (simmered chub mackerel)
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| country = Korea
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| national_cuisine = Korean cuisine
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| serving_size = 100 g
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| similar_dish = Nimono
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{{Infobox Korean name
| title = Korean name
| hangul = 조림
| rr = jorim
| mr = chorim
| koreanipa = {{IPA|ko|tɕo.ɾim|}}
}}
{{Korean cuisine}}
Jorim ({{Korean|hangul=조림}}) is a category of dishes in Korean cuisine, made by simmering 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 (고추장) or gochugaru (고춧가루) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0051727|title=jorim|last=이|first=효지|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:조림|access-date=1 May 2017}} In Korean royal court cuisine, jorim is called jorini ({{lang|ko|조리니}}).{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000859000|title=jorim|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:조림|access-date=1 May 2017}}
Etymology
Jorim is a verbal noun derived from the Korean verb jorida ({{lang|ko|조리다}}; "to boil down").{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=75435|title=jorim|website=Korean–English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:조림|access-date=1 May 2017}}{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=75503|title=jorida|website=Korean–English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:조리다|access-date=1 May 2017}} 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.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=298809|title=jochi|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:조치|access-date=1 May 2017|archive-date=10 December 2017|archive-url=https://web.archive.org/web/20171210232007/http://stdweb2.korean.go.kr/search/View.jsp?idx=298809|url-status=dead}} 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
- dubu-jorim ({{lang|ko|두부조림}}) – simmered tofu{{Cite news|url=http://www.straitstimes.com/lifestyle/food/a-recipe-for-dubu-jorim-a-spicy-korean-braised-tofu|title=A recipe for dubu jorim, a spicy Korean braised tofu|last=Ro|first=Hyo-sun|date=19 April 2017|work=The Straits Times|access-date=1 May 2017}}
- {{Ill|Galchi-jorim|lt=galchi-jorim|ko|갈치조림}} ({{lang|ko|갈치조림}}) – simmered largehead hairtail
- gamja-jorim ({{lang|ko|감자조림}}) – simmered potatoes{{Cite news|url=http://www.sandiegoreader.com/news/2014/oct/25/feast-side-dishes-order-anything/|title=Side dishes with an order of anything|last=Anderson|first=Ian|date=25 October 2014|work=San Diego Reader|access-date=1 May 2017}}
- godeungeo-jorim ({{lang|ko|고등어조림}}) – simmered chub mackerel and radish{{Cite news|url=http://www.thestranger.com/food-and-drink/2016/10/26/24645304/mackerel-you-sexy-bastard|title=Mackerel, You Sexy Bastard|last=Zappia|first=Corina|date=26 October 2016|work=The Stranger|access-date=1 May 2017}}
- Jang-jorim ({{lang|ko|장조림}}) – simmered soy sauce simmered beef
- kkaennip-jorim ({{lang|ko|깻잎조림}}) – simmered perilla leaves
- kkongchi-jorim ({{lang|ko|꽁치조림}}) – simmered saury
- ueong-jorim ({{lang|ko|우엉조림}}) – simmered burdock roots
- yeongeun-jorim ({{lang|ko|연근조림}}) – 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)