|This article is part of a series on|
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". The term did not appear in cookbooks until the 17th century because cuisine terms were not yet specialized in Korea. Siui jeonseo is the first mentioned document on the term with a recipe for jangjorim (hangul:장조림).
- 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 (깻잎조림), made with perilla leaves
- Yeongeun jorim, made from lotus root
- Ueong jorim, made from greater burdock
- Galchi jorim made with beltfish
- Dubu jorim made with tofu
|Wikimedia Commons has media related to Jorim.|
- Seong Jehoon (성제훈) (2005-11-17). "Galchi jorim (갈치조림)" (in Korean). BreakNews. Retrieved 2008-02-23.
- "Jorim (조림)" (in Korean). Empas/EncyKorea. Retrieved 2008-02-23.