Jorim is a generic Korean cuisine term referring to dishes made of vegetable

Vegetable

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....

s, meat

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

s, seafood

Seafood

Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

, or tofu

Tofu

is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

 in a mixed sauce

Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

 by simmering

Simmering

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water , but higher than poaching temperature...

 for a long time. Jorim is the noun of jorida (hangul

Hangul

Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...

:조리다) which means "simmering in a thick soup or sauce". The term did not appear in cookbook

Cookbook

A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...

s until 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

Mackerel

Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...

, permit

Pompano

Pompanos are marine fishes in the Trachinotus genus of the Carangidae family . Pompano may also refer to various other, similarly shaped members of Carangidae, or the order Perciformes. Their appearance is deep bodied and mackerel-like, typically silver and toothless with a forked tail and...

, or saury

Saury

Sauries are fish of the family Scomberesocidae. There are two genera, each containing two species. The name Scomberesocidae is derived from the Greek, skombros = tuna/mackerel, and esox = nursery of salmon....

, gochujang

Gochujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

or chili pepper

Chili pepper

Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...

 powder is added to ganjang and cooked.

Varieties

• Jangjorim (장조림), made mostly with beef, or eggs
• Godeungeo jorim (고등어조림), made with mackerel
  Mackerel
  Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
  
  , radish
  Radish
  The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time...
  
   and seasoning
  Seasoning
  Seasoning is the process of imparting flavor to, or improving the flavor of, food.- General meaning :Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings"...
  
  s
• Yeongeun jorim (연근조림), made with lotus root
• Dubu jorim (두부조림), made with tofu
  Tofu
  is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
  
  
• Ggatnip jorim (깻잎조림), made with perilla
  Perilla
  Perilla is the common name of the herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle...
  
  leaves