Jorim
This article will address the topic of Jorim, which has captured the attention of individuals from various disciplines and interests. Jorim has been the object of study, debate and reflection over time, its implications and relevance are indisputable in the _var2 field. Through a comprehensive approach, different perspectives, research and opinions regarding Jorim will be explored, in order to provide a complete and updated view on this topic. From its impact on society to its implications at the individual level, this article aims to provide a detailed and critical vision of Jorim, with the purpose of enriching the knowledge and understanding of those who read it.
 Godeungeo-jorim (simmered chub mackerel) | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Similar dishes | Nimono |
| Korean name | |
| Hangul | 조림 |
|---|---|
| Revised Romanization | jorim |
| McCune–Reischauer | chorim |
| IPA | [tɕo.ɾim] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
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Jorim (Korean: 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.[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
- dubu-jorim (두부조림) – simmered tofu[6]
- galchi-jorim (갈치조림) – simmered largehead hairtail
- gamja-jorim (감자조림) – simmered potatoes[7]
- godeungeo-jorim (고등어조림) – simmered chub mackerel and radish[8]
- Jang-jorim (장조림) – simmered soy sauce simmered beef
- kkaennip-jorim (깻잎조림) – simmered perilla leaves
- kkongchi-jorim (꽁치조림) – simmered saury
- ueong-jorim (우엉조림) – simmered burdock roots
- yeongeun-jorim (연근조림) – simmered lotus roots
Gallery
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Jang-jorim (soy sauce simmered beef) -
Galchi-jorim (simmered hairtail) -
Dubu-jorim (simmered tofu) -
Gamja-jorim (simmered potatoes) -
Godeungeo-jorim (simmered mackerel) -
Gyeran-jang-jorim (soy sauce simmered eggs) -
Yeongeun-jorim (simmered lotus roots) -
Ueong-jorim (simmered burdock roots)
See also
References
- ^ a b c 이, 효지. "jorim" 조림. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 May 2017.
- ^ a b "jorim" 조림. Doopedia (in Korean). Doosan Corporation. Retrieved 1 May 2017.
- ^ "jorim" 조림. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 1 May 2017.
- ^ "jorida" 조리다. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 1 May 2017.
- ^ "jochi" 조치. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 10 December 2017. Retrieved 1 May 2017.
- ^ Ro, Hyo-sun (19 April 2017). "A recipe for dubu jorim, a spicy Korean braised tofu". The Straits Times. Retrieved 1 May 2017.
- ^ Anderson, Ian (25 October 2014). "Side dishes with an order of anything". San Diego Reader. Retrieved 1 May 2017.
- ^ Zappia, Corina (26 October 2016). "Mackerel, You Sexy Bastard". The Stranger. Retrieved 1 May 2017.
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