''Jorim'' () is a category of dishes in
Korean cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
, made by simmering
vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s,
meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
,
fish
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
,
seafood
Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...
, or
tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
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
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
-based, but ''
gochujang
''Gochujang'' or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
'' (pepper paste) or ''
gochugaru
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is lon ...
'' (pepper flakes) can also be added, especially when fishier, red-fleshed fish such as
mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
...
,
saury
The saury (''Cololabis adocetus'') is a species of fish that is a member of the family Scomberesocidae, or the saury family. It is widespread in the Eastern Pacific in the surface waters, typically remaining in the top 50 centimeters of the water ...
, 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'' (; ) 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'' as well as ''jorim''.
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'' () – simmered
tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
* () – simmered
largehead hairtail
* ''gamja-jorim'' () – simmered
potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es
* ''godeungeo-jorim'' () – simmered
chub mackerel and
radish
The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...
*
Jang-jorim () – simmered
soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
simmered
beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
* ''kkaennip-jorim'' () – simmered
perilla leaves
* ''kkongchi-jorim'' () – simmered
saury
The saury (''Cololabis adocetus'') is a species of fish that is a member of the family Scomberesocidae, or the saury family. It is widespread in the Eastern Pacific in the surface waters, typically remaining in the top 50 centimeters of the water ...
* ''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 language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...
* ''
Jjim
''Jjim'' (; ) 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