Godeungeo-jorim (simmered chub mackerel)
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| Place of origin | Korea |
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| Associated cuisine | Korean cuisine |
| Similar dishes | Nimono |
| Korean name | |
| Hangul | 조림 |
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| Revised Romanization | jorim |
| McCune–Reischauer | chorim |
| IPA | [tɕo.ɾim] |
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| Korean cuisine 한국 요리 조선 료리 |
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Jorim (Korean: 조림) 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]InKorean royal court cuisine, jorim is called jorini (조리니).[2]
Jorim is a verbal noun derived from the Korean verb jorida (조리다; "to boil down").[3][4] 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.[1] Instead, jorim dishes were classified as jochi, a category that encompasses jjim and jjigae as well as jorim.[2][5] 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.[1]
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