Jorim
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| Place of origin | Korea |
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| Associated cuisine | Korean cuisine |
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| Similar dishes | Nimono |
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Lua error in package.lua at line 80: module 'Module:Sidebar/configuration' not found. Jorim (Korean: Script error: No such module "Lang".) 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 (pepper paste) or gochugaru (pepper flakes) 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 Script error: No such module "Lang". (Script error: No such module "Lang".).[2]
Etymology
Jorim is a verbal noun derived from the Korean verb Script error: No such module "Lang". (Script error: No such module "Lang".; "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 (Script error: No such module "Lang".) – simmered tofu[6]
- galchi-jorim (Script error: No such module "Lang".) – simmered largehead hairtail
- gamja-jorim (Script error: No such module "Lang".) – simmered potatoes[7]
- godeungeo-jorim (Script error: No such module "Lang".) – simmered chub mackerel and radish[8]
- Jang-jorim (Script error: No such module "Lang".) – simmered soy sauce simmered beef
- kkaennip-jorim (Script error: No such module "Lang".) – simmered perilla leaves
- kkongchi-jorim (Script error: No such module "Lang".) – simmered saury
- ueong-jorim (Script error: No such module "Lang".) – simmered burdock roots
- yeongeun-jorim (Script error: No such module "Lang".) – simmered lotus roots
Gallery
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Jang-jorim (soy sauce simmered beef)
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Galchi-jorim (simmered hairtail)
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Dubu-jorim (simmered tofu)
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Gamja-jorim (simmered potatoes)
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Godeungeo-jorim (simmered mackerel)
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Gyeran-jang-jorim (soy sauce simmered eggs)
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Yeongeun-jorim (simmered lotus roots)
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Ueong-jorim (simmered burdock roots)
See also
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References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.이, 효지. "jorim" 조림. Encyclopedia of Korean Culture (in 한국어). Academy of Korean Studies. Retrieved 1 May 2017.
- ^ a b Page Module:Citation/CS1/styles.css has no content."jorim" 조림. Doopedia (in 한국어). Doosan Corporation. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."jorim" 조림. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."jorida" 조리다. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."jochi" 조치. Standard Korean Language Dictionary (in 한국어). National Institute of Korean Language. Archived from the original on 10 December 2017. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Ro, Hyo-sun (19 April 2017). "A recipe for dubu jorim, a spicy Korean braised tofu". The Straits Times. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Anderson, Ian (25 October 2014). "Side dishes with an order of anything". San Diego Reader. Retrieved 1 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Zappia, Corina (26 October 2016). "Mackerel, You Sexy Bastard". The Stranger. Retrieved 1 May 2017.
