Jorim
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| Jorim | ||||||||
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 Godeungeo jorim (고등어조림), made with mackerel, radish and seasonings |
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Jorim is a generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time. Jorim is the noun of jorida (hangul:조리다) which means "simmering in a thick soup or sauce".[1] The term did not appear in cookbooks until 17th century because cuisine terms were not specialized in Korea yet. Siui jeonseo is the first mentioned document on the term with a recipe for jangjorim (hangul:장조림).[2]
The sauce for jorim is mostly ganjang (soy sauce) used, however, in cooking fish with red flesh, and strong smell such as mackerel, permit, or saury, gochujang or chili pepper powder is added to ganjang and cooked.[2]
[edit] Varieties
- Jangjorim (장조림), made mostly with beef, or eggs
- Godeungeo jorim (고등어조림), made with mackerel, radish and seasonings
- Yeongeun jorim (연근조림), made with lotus root
- Dubu jorim (두부조림), made with tofu
- Ggatnip jorim (깻님조림), made with perilla leaves
[edit] Sea also
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[edit] References
- ^ Seong Jehoon (성제훈) (2005-11-17). Galchi jorim (갈치조림) (Korean). BreakNews. Retrieved on 2008-02-23.
- ^ a b Jorim (조림) (Korean). Empas/EncyKorea. Retrieved on 2008-02-23.
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