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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". 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). The sauce for ''jorim'' is mostly ''ganjang'' (soy sauce) used, however, in cooking fish with red flesh such as mackerel, permit, or saury, ''gochujang'' or chili pepper powder is added to ''ganjang'' and cooked.〔 ==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 (깻잎조림), made with perilla leaves 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jorim」の詳細全文を読む スポンサード リンク
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