jorim

Jorim is a category of Korean braised dishes in which ingredients such as meat, fish, seafood, tofu, or vegetables are simmered in a seasoned sauce until tender and the liquid reduces to a glossy glaze. The cooking liquid is typically soy sauce-based and augmented with water or stock, sweeteners, aromatics, and sometimes chili.

The method centers on layering ingredients in a pan, adding sauce, and cooking over moderate heat until the liquid reduces and the flavors concentrate. The result is a dish with umami-rich, slightly salty-sweet flavor and a coating of glaze.

Common forms include galbi-jjim (braised beef short ribs) and regional fish jorims such as daegu-jorim or myeongtae-jorim; jorim is often served as banchan (side dish) or as a main dish with rice.

In Korean cuisine, jorim is a traditional technique used across households and regions, with variations in sauce balance and ingredients reflecting local tastes and seasonal produce.

Typical flavor foundations include soy sauce, brown sugar or honey, garlic, ginger, onions, sesame oil and seeds; additional gochugaru (red chili flakes) or gochujang can add heat. Tofu and vegetables like potatoes or mushrooms are common jorim ingredients.