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Line 1: {{Short description\|Korean simmered dish}} ~~{{Copy edit\|date=May 2017}}~~ {{Italic title}}{{Infobox food \| name = ''Jorim'' \| image = Godeungeo-jorim.jpg Line 33: \| rr = jorim \| mr = chorim \| koreanipa = {{IPA-\|ko\|tɕo.ɾim\|}} }} {{Korean cuisine}} '''''Jorim''''' ({{Korean\|hangul=조림~~\|labels=no~~}}) is a ~~simmered~~category ~~dish~~of dishes in [[Korean cuisine]], made by ~~boiling~~simmering [[vegetable]]s, [[meat]], [[fish as food\|fish]], [[seafood]], or [[tofu]] in seasoned [[broth]] until the liquid is absorbed into the ingredients and reduced ~~almost to a glaze~~down. ''Jorim'' dishes are usually [[soy sauce]]-based, but [[gochujang]] (~~chili paste~~고추장) or ''[[~~gochutgaru~~gochugaru]]'' (~~chili powder~~고춧가루) can also be added, especially when fishier, red-fleshed fish such as [[chub mackerel\|mackerel]], [[Pacific saury\|saury]], or [[largehead hairtail\|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 '''''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 ''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~~Korean–English ~~Learner~~Learners's 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~~Korean–English ~~Learner~~Learners's 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 ~~pace~~ development of ~~the~~ 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}}</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 ''[[Trichiurus lepturus\|largehead hairtail]]'' * ''gamja-jorim'' ({{lang\|ko\|감자조림}}) – simmered [[potato]]es<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 [[Scomber japonicus\|chub mackerel]] and [[Korean radish\|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 (newspaper)\|The Stranger]]\|access-date=1 May 2017}}</ref> * ~~''jang~~[[Jang-jorim'']] ({{lang\|ko\|장조림}}) – simmered [[soy sauce]] simmered [[beef]] * ''kkaennip-jorim'' ({{lang\|ko\|깻잎조림}}) – simmered [[kkaennip\|perilla leaves]] * ''kkongchi-jorim'' ({{lang\|ko\|꽁치조림}}) – simmered [[Pacific saury\|saury]] * ''ueong-jorim'' ({{lang\|ko\|우엉조림}}) – simmered [[Arctium lappa\|burdock]] roots * ''yeongeun-jorim'' ({{lang\|ko\|연근조림}}) – simmered [[Nelumbo nucifera\|lotus]] roots == Gallery == <gallery mode=packed> Jangjorim.jpg\|''Jang-jorim'' (soy sauce simmered beef) Galchi-jorim.jpg\|''Galchi-jorim'' (simmered hairtail) Line 65 ⟶ 66: == See also == {{Commons}} * [[Braising]] * ''[[Jjim]]'' * ''[[Kho (cooking technique)\|Kho]]'' == References ==

Jorim: Difference between revisions

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