Jorim

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]

• dubu-jorim (두부조림) – simmered tofu[6]
• galchi-jorim (갈치조림) – simmered largehead hairtail
• gamja-jorim (감자조림) – simmered potatoes[7]
• godeungeo-jorim (고등어조림) – simmered chub mackerel and radish[8]
• Jang-jorim (장조림) – simmered soy sauce simmered beef
• kkaennip-jorim (깻잎조림) – simmered perilla leaves
• kkongchi-jorim (꽁치조림) – simmered saury
• ueong-jorim (우엉조림) – simmered burdock roots
• yeongeun-jorim (연근조림) – simmered lotus roots

• 
  Jang-jorim (soy sauce simmered beef)
• 
  Galchi-jorim (simmered hairtail)
• 
  Dubu-jorim (simmered tofu)
• 
  Gamja-jorim (simmered potatoes)
• 
  Godeungeo-jorim (simmered mackerel)
• 
  Gyeran-jang-jorim (soy sauce simmered eggs)
• 
  Yeongeun-jorim (simmered lotus roots)
• 
  Ueong-jorim (simmered burdock roots)

Wikimedia Commons has media related to Jorim.

• Braising
• Jjim
• Kho