Jorim


Jorim is a simmered Korean dish, made by boiling 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 or gochutgaru can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, 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. 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. The first mention of the verbal noun jorim as a food category appeared in Siuijeonseo, a 19th-century cookbook, in describing jang-jorim methods.

Varieties