Jorim

Jorim
Godeungeo-jorim (simmered chub mackerel)
Place of originKorea
Associated cuisineKorean cuisine
Similar dishesNimono
Korean name
Hangul
조림
Revised Romanizationjorim
McCune–Reischauerchorim
IPA[tɕo.ɾim]

Jorim (Korean조림) 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]

  1. ^ 이, 효지. "jorim" 조림. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 May 2017.
  2. ^ "jorim" 조림. Doopedia (in Korean). Doosan Corporation. Retrieved 1 May 2017.