Jorim

{{Short description|Category of Korean simmered dish}} {{Italic title}}{{Infobox food | name = ''Jorim'' | image = Godeungeo-jorim.jpg | caption = ''Godeungeo-jorim'' (simmered chub mackerel) | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = ''Nimono'' | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 조림 | ipa = {{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'' (pepper paste) or ''gochugaru'' (pepper flakes) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used.<ref name="EKC">{{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}}</ref> In Korean royal court cuisine, ''jorim'' is called '''{{Lang|ko-Latn|jorini}}''' ({{lang|ko|조리니}}).<ref name="Doo">{{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}}</ref>

== Etymology == ''Jorim'' is a verbal noun derived from the Korean verb {{Lang|ko-Latn|jorida}} ({{lang|ko|조리다}}; "to boil down").<ref name="KELD">{{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}}</ref><ref name="KELD2">{{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}}</ref> 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.<ref name="EKC" /> Instead, ''jorim'' dishes were classified as ''jochi'', a category that encompasses ''jjim'' and ''jjigae'' as well as ''jorim''.<ref name="Doo" /><ref name="SKLD">{{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}}</ref> 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.<ref name="EKC" />

== Varieties == * ''dubu-jorim'' ({{lang|ko|두부조림}}) – simmered tofu<ref name="Ro">{{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}}</ref> * {{Ill|Galchi-jorim|lt=''galchi-jorim''|ko|갈치조림}} ({{lang|ko|갈치조림}}) – simmered largehead hairtail * ''gamja-jorim'' ({{lang|ko|감자조림}}) – simmered potatoes<ref name="Anderson">{{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}}</ref> * ''godeungeo-jorim'' ({{lang|ko|고등어조림}}) – simmered chub mackerel and radish<ref name="Zappia">{{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}}</ref> * 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 == <gallery mode=packed> 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) </gallery>

== See also == {{Commons}} * Braising * ''Jjim'' * ''Kho''

== References == {{Reflist|30em}}

Category:Korean cuisine