Jorim

Jorim

Godeungeo-jorim (simmered chub mackerel)
Place of origin	Korea
Associated cuisine	Korean cuisine
Similar dishes	Nimono
Media: Jorim

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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] In Korean royal court cuisine, jorim is called jorini (조리니).^[2]